1 lb. dried dark red beans
1 lb. seasoning meat, diced, smoked sausage or ham
2 tbsp. butter
1 tbsp. flour
1 lg. onion, chopped
1 sm. green pepper, chopped
1/2 c. celery, chopped
1/4 tsp. cayenne pepper, ground, to taste
2 tbsp. parsley, chopped
Salt and pepper to taste
Cook rice for 6

Place beans in pot, cover with water, bring to boil, turn off heat and let stand for 2 hours. Cover with water and cook until tender.

In a large skillet, over a medium to low heat, make roux with butter and flour. Cook thoroughly so that the gravy will be a rich brown. Add slowly, stirring constantly, about 3/4 to 1 cup of water until roux thickens. Add onion, pepper, celery and simmer for about 10 minutes, adding liquid so the mixture maintains its thickness.

Add cooked beans, diced meat and cayenne pepper to mixture, bring to a boil, reduce heat and simmer for about 20 minutes. Add water for the desired consistency. Turn off heat, sprinkle parsley over mixture. Let stand for about 10 minutes. Serve over cooked rice.