Serves 4-6 people. Soak the beans over night in water. Drain the water from the beans and place in a heavy stock pot. Add ham hocks, onions, celery, parsley, bay leaves, and garlic. Add water to stock pot to barely cover the contents. Bring to a boil, and then turn to simmer. Simmer, uncovered, for 2 hours. Stir occasionally and add more water if needed. After 2 hours of cooking, add olive oil, red pepper, Worcestershire, and to Tabasco to stock pot. Cover and cook for 1 more hour on low heat. Taste red beans and add more seasoning if necessary. Slice smoked andouille at an angle and sauté in a skillet until lightly browned. Add to bean mixture. Serve over white rice with a nice green salad and a crusty French baguette.

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