1 lb. red kidney beans
1/2 lb. ham, cut in cubes
8 to 10 c. water
1 onion, chopped
1 clove garlic
2 tbsp. celery, chopped
2 tbsp. parsley, chopped
1 lg. bay leaf
Salt to taste

Rinse beans, cover with water and start to cook over low heat. Add remaining ingredients and cook for about 1 3/4 hours. Take out about a cup of beans and mash and add back to beans and cook a little longer until beans are tender and liquid is creamy. Serve over hot rice.