From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive.

Red Beans and Rice as prepared by Judith Burks and Albert Sabi.

1 ham shank
2 lbs. red beans
2 medium onions, chopped
2 stalks celery, chopped
2 tbs. parsley, chopped fine
1 bunch green onions, chopped
4 large cloves garlic, minced
1 tbs. salt
1 tsp. black pepper
1/4 tsp. cayenne (or more, if you like spicy food)
1/2 tsp. dried thyme

Cook the ham shank for 1 hour in large covered saucepan with water to cover. Wash and pick over beans. Add them with the onion, celery, green onions, an, parsley to the pot, with additional water if needed to cover. Simmer for 1-1/2 hours. Add garlic, salt, black pepper, cayenne, and thyme to the pot and conli1111 cooking for 1/2 hour longer. Mash a few beans against the side of Lhc pot t, thicken the gravy. Serve over hot steamed rice, with smoked sausage.

Adding the seasoning towards the end of the cooking time intensifies the flavor.