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1
Put the beans and ham hocks in a large bowl and add cold water to cover, to a level about two inches above the tops of the beans.
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2
Cover and let stand overnight.
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3
Drain the beans and ham hocks, reserving the water in which they soaked.
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4
Put the beans and ham hocks in a kettle.
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5
Add enough additional water to the soaking water to make eight cups.
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6
Add the water to the beans and ham hocks.
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7
Bring to the boil and cook, uncovered, two hours, stirring occasionally from the bottom.
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8
Meanwhile, heat the oil in a skillet and add the garlic, onions, green peppers and celery.
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9
Cook, stirring, until the mixture is wilted.
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10
Add this to the beans.
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11
Add the parsley, cayenne pepper, bay leaf, thyme, Tabasco sauce, sugar, salt, pepper and tomatoes.
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12
As the beans cook, preheat the broiler to high.
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13
Place the sausage pieces on a rack and cook about 10 minutes, turning often.
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14
Add the sausage pieces to the beans for the last 30 minutes of cooking.
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15
Scoop out about one cup of the beans and their liquid and put them in a food processor or electric blender.
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16
Blend thoroughly.
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17
Return this mixture to the beans.
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18
Remove the bay leaf.
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19
Spoon one serving of rice into each of eight hot soup bowls.
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20
Cover with beans.
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21
Sprinkle with chopped scallions and serve with a little hot vinegar on the side, to be added, if desired, according to taste.
