1 lb. dry red kidney beans
Water to cover beans
6 c. hot water
1 lg. smoked ham shank
1 lg. onion, chopped
2 cloves garlic, chopped
1/2 lb. Polish sausage, chopped
2 tbsp. parsley, chopped (fresh if possible)
1/2 tsp. crushed red pepper
3 bay leaves
1/2 tsp. black pepper
1/2 tsp. white pepper
1 c. finely chopped green bell pepper
1 c. finely chopped celery
1/2 tsp. salt

Night before: Cover beans with water. Water should be at least 2 inches deeper than the beans. Bring to boil; boil for 2 minutes, and remove from heat. Allow to soak overnight.

To prepare: Drain beans and return to pot. Add hot water, ham shank, onion, garlic, celery and green pepper. Bring to boil and boil for 10 minutes. Add Polish sausage, red, white and black peppers, and bay leaves to the beans. Simmer for at least 2 hours, 3 is better. Remove ham shank and bay leaves. When ham is cool enough to handle, remove meat from bones, coarsely chop, and return ham to bean mixture. Serve over white rice.