Red Beans And Rice

• 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

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

kidney beans, onions, green peppers, celery, center, salt, cayenne pepper, black pepper, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609684 (may not work)