Red Beans and Rice

1 lb. (2-1/2 cups) dry red kidney beans
1 cup onion, chopped
1/4 cup green onion tops, thinly sliced
1/4 cup green pepper, chopped
1 clove garlic, minced
1 tablespoon fresh parsley, finely minced
1 to 2 lbs. ham hocks or ham bone with meat
1/4 teaspoon ground black pepper
Dash Tabasco
1 bay leaf
1/2 teaspoon (or more) thyme
1/2 teaspoon basil
1 quart cold water (approximately)
1/2 lb. pepperoni sausage, thinly sliced (optional)

Soak beans overnight in cold water to cover; drain. Put beans and remaining ingredients into heavy pot or kettle, adding enough water to cover--approximately 1 quart. Bring to boil; then reduce heat; simmer on low heat for 5 or 6 hours or until beans are tender and thick natural gravy has formed. Add additional water if mixture appears too dry. Scrape down sides and across bottom of kettle frequently to prevent scorching. Season to taste. Serve over hot steamed rice. (Makes 10 servings.)

(Source: "Mormon Country Cooking" by Winnifred C. Jardine, pg. 86)