1 bag (16 ounces) dried red kidney beans
1 package (14 ounces) smoked sausage
1 small yellow onion, chopped
2 ribs celery, chopped
1 garlic clove, chopped
2 tablespoons chopped parsley
1 large bay leaf
8-10 cups water
Salt to taste
3-4 cups cooked white rice
Soak red kidney beans in cold water in a Dutch oven overnight. Drain and rinse beans and set aside in a large bowl.
Put the Dutch oven over medium heat. Slice smoked sausage about ¼-inch thick and cook in the pot until lightly brown. Add onion, celery, parsley and garlic and saute until vegetables are tender.
Add water, bay leaf, red kidney beans and stir well. Cook, lightly covered, at a medium boil for about 2 hours or until beans are tender. Serve over cooked white rice with warm sliced Italian bread on the side.
Serves six to eight.