1 pound red beans, cooked, drained
1 cup onion, minced
1 pound smoked summer sausage, hot
1 smoked ham hock, or ham shank
1 cup green bell pepper, minced
2 tablespoons garlic, minced
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
3 cups cooked rice, hot
½ cup parsley, minced

Combine beans and onions in a saucepot, over a moderate flame. 

1. Bring to a boil, reduce heat, and simmer for 30 minutes. 

2. Combine sausage and hot water to cover in a saucepan, over a moderate flame. 

3. Bring to a boil, reduce heat, and simmer for 15 minutes-drain. 

4. Add sausage, ham hock, bell peppers, garlic, red pepper flakes, salt, and pepper to the beans. 

5. Set over a moderate flame, bring to a boil, reduce heat, and simmer for 2-3 hours. 

6. Remove ham hock or shank, slice meat from bone, and return meat to the beans. 

7. Remove 1-2 cups beans, mash with a spoon or puree in a food processor, and stir back into the mixture to thicken. 

8. Place a large scoop of rice into a soup plate. 

9. Top with a large portion of the beans. Garnish with parsley. 

Serve hot.