2 lb. dried red kidney beans, soaked overnight in cold water to cover
2 c. chopped onion
1/2 c. thinly sliced green onions & tops
1/2 c. chopped green pepper
1 1/3 tbsp. finely minced garlic
2 tbsp. finely minced fresh parsley
1 lb. seasoning (baked) ham, cut into 1" cubes
1 lb. creole or smoked sausage, cut into 1/2" rounds
1 lg. ham bone with some meat on it, cut into 2" lengths
1 tbsp. salt (less if using smoked ham, which is not as good)
1/2 tsp. freshly ground black pepper
1/8 tsp. cayenne
1/8 tsp. crushed red pepper pods
2 whole bay leaves
1/2 tsp. dried thyme
1/8 tsp. dried basil
2 qt. cold water (approx.)
Broiled rice (enough for 8-10 servings)

Drain the soaked beans in a colander and put them, along with all the other ingredients, into a heavy 8-10 quart pot or kettle, adding just enough of the cold water to cover. Bring to a boil over high heat, then lower the heat and simmer on low heat for 2 1/2-3 hours, or until the beans are tender and a thick natural gravy has formed. Add about 1 cup of water toward the end of cooking if the mixture appears too dry.

During cooking, stir frequently and scrape down the sides and across the bottom of the pot with a wooden spoon or spatula to prevent scorching. Stir the entire mixture thoroughly just about once every half hour. When the beans are cooked, turn off the heat. To serve, ladle about 1 1/2 cups of beans, with meat and gravy, over a 2/3 cup serving of boiled rice.