Red Beans and Rice

1 lb dried red beans
1 meaty ham bone
1 3/4 qts water (enough to cover ham bone)
3 cups chopped Bermuda onion
1 bunch green onions, chopped
1 cup parsley, chopped
2 large cloves garlic, crushed
1 Tbsp salt
Dash red pepper
1 tsp black pepper
12 tsp sugar
Dash Tabasco
1/4 tsp oregano
1/4 tsp thyme leaves
1 Tbsp Worcestershire sauce
1/2 (8 ounce) can tomato sauce
seasoned salt to taste
Cooked rice

Soak beans overnight in water to cover.  Drain.  Cook beans and ham bone in water slowly for 3 hours. Add all ingredients except seasoned salt.  Cook slowly for 1 1/2 hours.  Cool.  Reheat and simmer for 1 hour.  Add seasoned salt to taste.  For thicker red beans, remove a few beans from the pot.  Mash beans and return to pot.  This recipe may be prepared a day in advance and is better served the second day.  Serve over cooked rice.  Serves 8.

From Southern Sideboards, The Jr. League of Jackson, Mississippi 1977

We all probably know that rice and beans cooked together is a whole protein.  How did peoples from long before protein was known, instinctively know this?

Have more Tabasco handy when served.