New Orleans Red Beans And Rice - cooking recipe

Ingredients

2 lbs dried red kidney beans, soaked overnight in cold water
2 cups chopped onions
1/2 cup thinly sliced shallots or 1/2 cup scallion top
1/2 cup chopped green pepper
1 1/3 tablespoons finely minced garlic
2 tablespoons finely minced fresh parsley
1 lb seasoning baked ham, cut into 1/2 inch cubes
1 lb pickled pork, cut into large chunks
1 large ham bone, with some meat on it 4 to 5 inches in length
1 tablespoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon crushed red pepper pod
2 whole bay leaves, broken into quarters
1/2 teaspoon dried thyme
1/8 teaspoon dried basil
2 quarts cold water, approximately
steamed rice or boiled rice

Preparation

Drain soaked beans in a colander and place them with all other ingredients except rice into a heavy 8-10 quart pot, adding just enough cold water to cover.
Bring to boil over high heat, then lower heat and simmer uncovered for 2 1/2 to 3 hours or until beans are tender and a thick, natural gravy has formed.
Add 1 cup of water toward end of cooking if it is looking too dry for your tastes.
Stir about every half hour just once or twice around the pot.
When beans are cooked turn off heat.
To serve, ladle about 1 1/2 cups of beans, meat and gravy over a serving of rice.