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1 lb. dried red beans
1 white onion, diced
2 stalks celery, diced
4 garlic cloves, minced
1 lb. andouille or smoked sausage, thinly sliced
1 ham hock, optional
3 bay leaves
1/2 tsp. Creole seasoning
1/2 tsp. Worcestershire sauce
6 cups water
Green onions, for garnish
Hot sauce or seasoned vinegar to taste, if desired
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1st Keep
 DAPHNE
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