Red Beans and Rice

Wash beans well, then drain.

In a 6 quart pot, put beans and cover 3 inches with water.

Allow beans to soak for several hours, if possible.

Chop all vegetables to a fine consistency.

After soaking, heat beans on high until boiling.

Take out 1/2 of beans and reserve.

Add onions, bell pepper, celery, garlic and parsley. Stir well.

Bring to a hard boil, reduce heat to maintain boil. Be sure to stir often and add water to maintain level as needed. Add salt, black pepper, chili powder, reserved beans and pickled pork or chunk ham and simmer boil for 2 hours.

Serve over rice. For spicier fare, add Louisiana pepper sauce to taste.