2 c. dry kidney beans
1 lb. smoked sausage
4 tbsp. vegetable oil
1 1/2 oz. salt pork
1 lg. yellow onion
2 ribs celery
1/2 green bell pepper
1/8 tsp. black pepper
1/4 tsp. cayenne pepper
1 c. crushed canned tomatoes
3 c. chicken stock
2 cloves garlic, crushed
1 1/2 c. rice
1/4 c. chopped parsley

Place beans in enough water to cover by 2 inches. Bring to a boil. Turn heat off. Let set for 1 hour; drain. In skillet, boil sausage in 1 cup water until water has cooked away. Watch to prevent burning. Add 2 tablespoons oil and brown sausage. Remove and cool. Cut down the middle, lengthwise, then 1 1/4 pieces.

Cut salt pork into 1 inch chunks. In same pan used to cook sausage, cook salt pork over medium heat until rendered but not burned. Set aside. Reserve drippings. Dice onions, celery, bell pepper. Saute in remaining 2 tablespoons oil, using a separate pan. When softened, add black pepper and cayenne. Remove from heat, set aside.

Add crushed tomatoes to beans, then add enough water to cover. Bring to a boil. Add vegetables, salt pork, half of drippings from pork. Bring to a boil, add sausage, cover and simmer gently 1 1/2 hours stirring frequently until beans are done. Prepare rice: bring stock and crushed garlic to a boil, add rice, cover, lower heat and simmer until liquid is evaporated and rice is soft (about 20 minutes). Stir in parsley. Serve beans over rice. Serves 6 to 8.