Red Beans And Rice - cooking recipe

Ingredients

1 lb. dried large red kidney beans (Camellia)
2 Tbsp. margarine or vegetable oil
1 onion, chopped
1 tsp. chopped garlic
3/4 c. chopped celery
2 Tbsp. chopped fresh parsley
1 green bell pepper, diced
8 to 10 c. water
3 lb. ham or seasoning salt
1 1/2 lb. smoked sausage, cut in 1-inch pieces
1/2 c. chopped green onions
2 bay leaves
1/2 tsp. Tabasco sauce or to taste
salt and pepper to taste
3 c. hot, cooked rice

Preparation

Soak beans overnight.
Rinse, drain and sort through beans, discarding any that float.
Melt margarine in Dutch oven or large skillet.
Saute onion, garlic, parsley and green pepper in margarine.
Add beans, 8 cups water, ham seasoning, sausage, green onions, bay leaves, Tabasco, salt and pepper.
Boil gently, stirring occasionally, for about 1 1/2 hours, or until tender. Add additional water while cooking, if necessary.
(Mash a few beans on side of pot to make beans creamy, if desired.)
Remove and discard bay leaves.
Serve on hot, cooked rice.
Yields 6 servings.