4 lbs. red kidney beans
2 tbsp. butter
4 med. sized onions, chopped
3 garlic cloves, minced
1 c. parsley, chopped
3 3/4 inch thick slices baked ham, cut into 1 inch cubes
Salt to taste
Cayenne or red pepper to taste
4 c. long grain white rice

Soak the beans in cold water overnight. Melt the butter in a large iron skillet over medium high heat and saute the onions, garlic and parsley until golden brown. Drain the beans and place them in a large pot. Add the sauteed vegetables and ham, and season with salt and red pepper to taste. Cover over very low heat until the beans are soft and creamy, about 4 hours. The beans can be kept in a refrigerator up to 2 days. When ready to serve, heat the beans over low heat. Cook the rice in 8 cups of lightly salted water until tender. Serve the beans in a soup tureen with the rice on the side. Yield: 20 servings.

Since my husband is on a low cholesterol diet I like to cook recipes that are healthy for him. This is especially nice for a buffet as it is a little different from the ordinary rice dish.