Red Beans And Rice - cooking recipe

Ingredients

1 lb. dry kidney beans
1 c. chopped onions
3/4 c. green peppers, chopped
1 c. finely chopped celery
4 oz. chopped center cut ham, with fat, skin and bone removed
2 tsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
3 Tbsp. thinly sliced green onion tops
1 1/2 Tbsp. parsley flakes

Preparation

Wash and sort beans. Add 2 quarts hot water. Cover and soak overnight.
Drain well. Discard the liquid and add cold water to cover the beans to about 1/2-inch over top.
Add onions, peppers, celery, ham, salt, cayenne and black pepper to beans. Bring to a boil.
Reduce heat.
Cover and simmer 2 1/2 hours, stirring occasionally.
Add onion tops and parsley to beans. Simmer, uncovered, about 30 minutes.
Serve 1/2 cup beans over 1/2 cup rice.
Contains 244 calories, 43 gm. cholesterol, 14 mg. protein, 3 gm. fat and 381 mg. sodium per serving.