Jack's Red Beans & Rice

• 2 lbs dried red kidney beans
• 1 12 cups onions, diced
• 1 cup celery, diced
• 12 cup bell pepper, diced
• 12 cup scallion, thinly sliced
• 2 tablespoons garlic, minced
• 14 cup parsley, minced
• 1 tablespoon dried thyme
• 1 tablespoon dried marjoram or 1 tablespoon oregano
• 3 bay leaves
• 2 hot peppers, minced, I like cayenne
• 12 lb ham, minced
• 2 quarts water (or more)
• salt and pepper

1. Place all ingredients in a large heavy pot, dutch oven or stock pot.
2. Make sure the water covers the ingredients by two fingers depth (real scientfic here).
3. Cover and cook over medium to low heat for about 2 hours stirring occasionally.
4. Add salt and pepper to taste (adding it sooner will make the beans tough).
5. Continue to stir occasionally to ensure that the beans aren't sticking and continue to cook until beans are soft (about another 2 hours).
6. Serve over hot rice.
7. I usually add some Andouille Sausage during the last 1/2 hour of cooking.

beans, onions, celery, bell pepper, scallion, garlic, parsley, thyme, marjoram, bay leaves, hot peppers, ham, water, salt

Taken from www.food.com/recipe/jacks-red-beans-rice-247772 (may not work)