1 c. red kidney beans
1/2 lb. pepperoni, sliced (optional)
1 onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
1 clove garlic, chopped
1 lg. bay leaf
1/2 tsp. red pepper (cayenne)
1 tbsp. chopped parsley
3 c. water
Salt to taste

Wash and pick over beans. Cover in cold water and soak overnight. Cook pepperoni, celery, green pepper, onion and garlic until slightly browned. Add beans and 3 cups water in which beans have been soaked. Add bay leaf, red pepper and parsley. Cook over low heat for about 2 hours or until desired thickness. If beans become too dry, add some hot water. Serve over mounds of cooked white rice.