The night before, sort through the beans for any stones or dirt. Put the beans in a big pot and cover with 2 inches of cold water, let stand overnight. 

The next day, prior to cooking, drain the beans in a colander, return to a heavy 8 - 10 quart pot with all the other ingredients (except steamed rice and hot sauce). Add water to cover. Bring to a boil over high heat, lower heat and simmer for 2 1/2 to 3 1/2 hours until the beans are tender and a natural thick gravy has formed. Add an additional 1+ cups of water toward the end if the mixture is too dry. During cooking, scrape down the sides and across the bottom of the pot frequently to avoid sticking; stir the whole pot through once every half hour.

Taste for salt after 90 minutes; keep in mind that the meat is salty.

When done, remove from heat; serve over steamed rice. Pass the Tabasco. 

Note: Leftovers freeze beautifully. Thaw over low heat with a splash or two of water.