Red Beans & Rice

1 pound dried red kidney beans, washed and sorted
2 quarts cold water
1 cup chopped yellow onions
3/4 cup chopped green pepper
1 cup minced celery
1 package smoked Polish sausage, thickly sliced
2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons chopped green onion tops
1 1/2 tablespoons chopped dried parsley flakes
1 1/2 cups rice, uncooked

Place beans in a very large heavy kettle; add water, cover and soak overnight.

Next day, add onions, green pepper, celery, sausage, salt, cayenne and black pepper to the beans in their soaking water. Bring to boil over high heat. Lower heat so that liquid ripples gently. Cover and simmer 2 1/2 hours.

Uncover, stir well, turn heat to lowest point and cook uncovered about 2 1/2 to 3 hours longer, stirring now and then until beans are very soft and mixture is about the consistency of chili.

Stir in onion tops and parsley. Cook 10 minutes, stirring frequently.

Cook rice according to package directions so that it is ready exactly at serving time.

To serve, place the red beans and rice in separate serving bowls and put out big bowls so everyone can help himself to as much rice as wanted, and then ladle red beans on top.