1 lb. white navy or red kidney beans
1 large yellow onion
1/2 green bell pepper
1 stick celery
1/8 bunch parsley
2 cloves of garlic
1 pound salt pork or country ham
(Smoke sausage for red beans)
1 tablespoons salt
1 teaspoon black pepper
Immerse beans in hot water. Let stand overnight in large bowl.
Drain beans and place in 5 qt. stock pot. Finely chop onions, bell pepper, garlic and parsley. Add to beans. Fill pot with water to within 1" of top.
Bring to hard boil over high heat. Once boiling, reduce heat to medium. Add more water during cooking to prevent drying out.
Cut meat into bite size cubes. Cook for approx. 2 hours and add meat.
Cook 1/2 hour and add salt and pepper to taste.
Cook beans until desired consistency is achieved, being careful not to scorch bottom.
Serve over rice.