Pinto Beans and Smoked Ham Hocks

1 2-pound package pinto beans
4 smoked ham hocks
2 large onions, chopped
1 bell pepper, chopped
1 tablespoon Worcestershire sauce
6 cloves garlic, minced
Tony's Chachere's Famous Creole Seasoning to taste (use half now and balance later to get right taste last)

Wash pinto beans in cold water. Use a 5 quart dutch oven. Add all ingredients, except enough seasoning to taste. Fill pot with water. Bring to a boil and let boil slowly until meat falls from the bone and beans are tender. Bring seasoning up to taste and let boil until you have fairly thick sauce. Ideal to pass around while cooking the main meal. (Makes about 20 small servings.)