1 lb. lg. dried red kidney beans
1/2 lb. pickled pork or ham
1 lg. onion, chopped
4 bay leaves
1/4 chopped green pepper
2 stalks celery, chopped
2 tbsp. chopped parsley

Heat beans in water to cover to a boil. Turn off heat and let soak 1 hour. Add ham and cook beans until slightly tender, about 1 1/2 hours. Add rest of ingredients and cook slowly until gravy is thick and dark. Serve over cooked rice.