1 lb. dry kidney beans
2 tsp. paprika
1/2 to 1 tsp. cayenne pepper
1 tsp. ground black pepper
2 bay leaves
1 tsp. ground cumin
1 qt. water
1 lg. ham hock
2 to 3 tsp. salt
1 1/2 c. celery, chopped
1 1/2 c. onion, drained
1/2 tsp. hot pepper sauce
3 tbsp. fresh parsley
Cooked rice

Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over cooked rice. This is a hot dish, so beware. Yields: 8 servings.