1 (16 oz.) pkg. dried red kidney beans
6 c. water
1 lg. smoked ham hock
1 lg. onion, chopped
2 cloves garlic, minced
1/2 lb. ground beef
2 tbsp. chopped fresh parsley
1/2 tsp. crushed red pepper
1 tsp. salt
3 bay leaves
1 1/2 c. uncooked long-grain rice
Parsley sprigs (optional)

Sort and wash beans; place in a large Dutch oven. Cover with water; let soak overnight. Drain. Add 6 cups water, ham hock, onion, and garlic; boil 10 minutes. Cook ground beef, and drain well. Add ground beef and next 4 ingredients to beans; cover and simmer 2 hours.

Remove ham bone and bay leaves; discard fat, bone, and bay leaves Shred ham, and return to bean mixture. Cook rice according to package directions. Serve bean mixture over rice. Garnish with fresh parsley, if desired. Yield: 6 to 8 servings.