3 (15 oz.) cans kidney beans (dark red)
3 slices bacon or equivalent amount bacon fat
1 large chopped onion
1/2 c. chopped celery
1 small bell pepper, chopped
2 tbsp. parsley
1/3 c. green onion tops
2 tbsp. catsup
1 1/2 tsp. Worcestershire
1 (8 oz.) can tomato sauce
1 to 2 tsp. chili powder
red hots or kielbasa

Fry bacon and crumble into kidney beans. In bacon drippings, saut vegetables. Cook until well wilted, but not browned, stirring frequently. Add beans and remaining ingredients. Cover and simmer about 30 minutes. Serve over rice.

Kielbasa may be prepared according to package directions, cut into 1-inch sections and added during the final heating period. Or red hot links may be added at the beginning of the heating period.