River Red Beans and Rice

Red beans and rise was a hard sell to Kat (my Wife) "You don't eat beans and rice together" I reminded her that when we go out for Mexican food, you get Mexican rice and refried beans on the same plate. Now when we go to the river, or lake side we do red beans and rice. A traditional Southern dish.
( She is from Southern, Page AZ. Me, Southern Hermosa Beach, CA.) Is that south enough? lol

1 pound red beans
6 cups hot water
1 pound smoked ham hocks
2 bay leaves
3 cups onions, chopped
1 cup celery, chopped
½ cup green onions, sliced
1 cup parsley, snipped
1 8-ounce can tomato sauce
2 large garlic cloved, minced
1 tablespoon salt
1 tablespoon Worcestershire sauce
1 teaspoon pepper, fresh ground
1 teaspoon sugar
1 teaspoon dried basil, crushed
1 teaspoon hot pepper sauce
¼ teaspoon dried thyme, cruced
1 or 2 pounds fully cooked kielbasa, cut in ¼" pieces
Hot cooked rice

Pick and rinse beans. soak over night at home the night before. drain and rinse.  In a deep, 12" Dutch oven, over 12 to 14 charcoals,  add the beans, and 6 cups hot water.Add ham hocks, and bay leaves. Cook, covered for 2 hours. Add onions, celery, green onions, parsley, tomato sauce, garlic, salt, Worcestershire sauce,pepper, sugar, basil, hot sauce, and thyme. Cook, covered 1 to 1½ hours more. Thicken slightly by mashing some of the beans. Remove the ham hocks; remove meat from bone and add back to the beans. Add kielbasa, and cook about 15 minutes more. Serve in large soup bowl with a large scoop of rice in the meddle. Serves 8 to 10.