1 cup Red Kidney Beans
1/2 lb Pepperoni, sliced (optional)
1 Onion, chopped
1 Green Pepper, chopped
2 Stalks Celery, chopped
1 Clove Garlic, chopped
1 lg Bay Leaf
1/2 tsp Red Pepper (Cayenne)
1 tbsp Chopped Parsley
3 cup Water
Salt to taste
Wash and pick over the beans. Cover in cold water and soak them overnight.
Cook pepperoni, celery, green pepper, onion and garlic until slightly browned.
Add beans and 3 cups water in which beans have been soaked.
Add bay leaf, red pepper and parsley. Cook over low heat for about 2 hours or until desired thickness.
If beans become too dry, add some hot water.
Serve over mounds of cooked white rice.