1 (16 oz.) bag dry red kidney beans
1/2 lb. smoked sausage (or a ham bone with a little meat still on it)
1 medium onion, chopped
2 bay leaves
salt and pepper, to taste
2 tbsp. chopped parsley

BROWN GRAVY:

1/4 cup vegetable oil
1/4 cup all-purpose flour
water (adjust for consistency)

Rinse beans and put in a pot half full of water. Add the sausage (or ham bone), onion, bay leaves, and salt and pepper. Cook until done, about 2 hours.

Note: If you use a ham bone you can remove it at 2 hours.

For the gravy, in a skillet heat oil until hot and add flour, stir. Let the flour brown and then add water. Make sure you don't exceed 2 cups of water.

Add the gravy to the beans and then chop about 2 tablespoons of parsley and add this to the beans as well.

Then just cook rice and cornbread and you will have yourself a delicious meal!

Submitted by: Samantha Lynn Brister