1 ham bone
1 lb. dry red or kidney beans
1 c. chopped green onions
1/4 c. butter (1/2 stick)
2 bay leaves
Cayenne pepper to taste
2 lbs. smoked sausage
1 clove garlic, minced or 1/2 tsp. garlic powder
1/4 c. chopped fresh parsley (about 2-3 tbsp. dried)
1/2 lb. ham, cubed
1 lg. onion, chopped
1/4 c. chopped bell pepper
1/2 tsp. dried basil
Salt & black pepper to taste
1/2 c. red wine (optional)

Kidney beans will do, but small dark red beans are the best. Rinse beans well. Put them in a heavy pot with enough water to cover; bring to a rolling boil for a couple of minutes, turn off and soak overnight in the same water.

In the morning, bring to a boil again and add all other ingredients. Reduce heat and simmer for at least 3 hours. Be sure beans are not old. They should become very creamy, but most will remain whole. Add cold water as needed. The smoked sausage can go into the red beans or be served on the side. Sliced raw onions served on the side give a nice authentic touch. Have "pepper juice" or Tabasco ready for your guests who like it hot as the Cajuns.

Serve over fluffy rice; bring 3 quarts of water to a rapid boil. Add salt, one tablespoon of oil and 1 tablespoon of vinegar to the water. Add the rice and keep at a slow foil for 18 minutes, no more. Drain in colander and rinse. Keep in a colander over boiling water to rewarm or keep hot.

A slice of ham with a bone will also do nicely.