Red Beans and Rice

• 2 lbs dried red kidney beans
• 5 bacon slices, chopped
• 1 lb smoked sausage, cut into, 1/4 inch thick slices
• 1/2 lb salt pork quartered
• 6 garlic clives, minced
• 5 celery ribs, sliced
• 2 green bell peppers, chopped
• 1 large onion, chopped
• 2 32-ounce can chick broth
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon ground red pepper
• 1 teaspoon black pepper
• Hot cooked rice

Place kidney beans in a Dutch oven. Cover with water 2 inches above beans, and let soak 8 hours.

Drain beans; rinse thoroughly, and drain again.

Sautè bacon in Dutch oven over medium-high heat 5 miutes. Add smoked sausge and salt pork; sautè 5 minutes or until sausage is golden brown.

Add garlic, celery, green pepper and onion; sautè 5 minutes or until vegtables are tender.

Stir in beans, broth, 2 cups water, salt, red pepper and black pepper; bring to a boil.

Boil 15 minutes; reduce heat and simmer, stirring occasionally, 3 hours or until beans are tender.

Remove salt pork before serving.

Serve over Rice