Red Beans And Rice - cooking recipe

Ingredients

1 lb. dried red kidney beans, washed and sorted
2 qt. water
2 medium-size yellow onions, peeled and chopped (1 c.)
1 medium-size green pepper, halved, seeded and chopped (3/4 c.)
1 pkg. smoked sausage, cut in bite-size
2 celery stalks, minced (1 c.)
1/4 lb. smoked ham, minced (1 c.)
2 tsp. salt or more to taste
1/4 to 1/2 tsp. cayenne pepper
1/8 tsp. black pepper
3 Tbsp. very thinly sliced green onion tops
3 Tbsp. minced Italian parsley
2 1/2 c. cooked rice

Preparation

Place beans in a very large heavy kettle; add water, cover and soak overnight.
Next day, add onions, green pepper, celery, ham, sausage, salt, cayenne pepper and black pepper to the beans in their soaking water.
Bring to boiling over high heat, lower heat so that liquid ripples gently.
Cover and simmer 2 1/2 hours. Uncover, stir well, turn heat to lowest point and cook, uncovered, about 2 1/2 to 3 hours longer, stirring now and then, until the beans are very soft and mixture is about the consistency of chili. Stir in onion tops and cook, uncovered 10 minutes, then mix in parsley and cook for 10 minutes more, stirring frequently.
Dish up the red beans and rice separately and put out big bowls so every one can help himself to as much rice as he wants.
Ladle the red beans on top.