1 lb. red beans
1 1/2 lb. picklemeat
2 lg. onions, chopped
1/2 bunch green onions, chopped
2 tbsp. parsley flakes
2 tsp. garlic powder
Salt and pepper to taste
1/2 c. olive oil
2 tbsp. flour
2 c. rice

Parboil the picklemeat (you can use the kind of meat you prefer ham, sausage) I prefer picklemeat because I like the taste of the beans. For about 10-15 minutes, pour off water. Remove meat; trim off fat and skin and cut the meat in bite sizes. Put the meat back in pot it was parboiled in. Add the washed red beans and plenty of water; cook until beans begin to break.

While they are cooking, put olive oil in skillet and add flour. Make a roux until golden brown. Add all other ingredients in the roux and cook until the onions and celery are cooked, then add to the red beans and mix well. Add salt and pepper to taste (remember the meat was salty). Cook the rice as your accustomed and serve the beans over the rice.