Red Beans & Rice

1 lb dried red kidney beans
1 cup cooked ham pieces
1 onion, chopped
1 Tbsp Worcestershire sauce
1 tsp Tabasco sauce
2 bay leaves
2 cloves garlic, minced
4 Tbsp parsley
4 cups water

Soak red beans overnight in enough water to cover beans.

Drain beans and place in slow cooker. Add in ham and all other seasonings. Pour water over all and cook on low for 8 hours or until beans are tender.

Serve over rice