1 pound dry red kidney beans
2 teaspoons garlic salt
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 quart water
1/2 pound fully cooked ham — diced
1/2 pound fully cooked smoked sausage — diced
1 cup chopped onion
1/2 cup chopped celery
3 cloves garlic — minced
1 can (8 oz.) tomato sauce
2 bay leaves
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Hot Cooked Rice Additional parsley — optional
Place beans in a Dutch oven or kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans and discard liquid. Add garlic salt, worcestershire sauce, hot pepper suace and water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Meanwhile, in a skillet, sute ham and sausage until lightly browned. Remove with a slotted spoon to bean mixture. Saute onion, celery and garlic in drippings until tender; add to the bean mixture. Stir in tomato sauce and bay leaves. Cover and simmer for 30 minutes or until beans are tender. Discard bay leaves. Measure 2 cups of beans; mash and return to the bean mixture. Stir in parsley, salt, and pepper. Serve over rice. Garnish with parsley if desired. Yield 8-10 servings.