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1 lb. dried red beans, soaked
2 ham hocks
1 onion, chopped fine
1/2 green bell pepper, chopped
1/2 tsp. garlic powder
2 large ripe tomatoes, chopped
1/2 tsp. parsley
1 tsp. seasoned salt
1 tsp. seasoned pepper
1 tsp. bay leaves
1 tsp. basil
1/2 tsp. oregano

Combine all ingredients in large iron Dutch oven and
cover with water; let soak overnight or until beans split open.
Bring to a boil; boil for 5 minutes. Reduce heat to low and
cover well. Add water from time to time to make a thick, rich
gravy. Cook until beans are tender.
I sometimes add a package of smoked sausage chopped into
rings about 1/4-inch thick for extra flavor. Serve over cooked
rice or in a bowl.

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