* 1 lb. dry red kidney beans
  * 1/2 lb. ham, ham hock, or seasoning meat
  * 8-10 cups water
  * 1 onion, chopped
  * 1 toe garlic, chopped
  * 2 Tbs. celery, chopped (can substitute fennel)
  * 2 Tbs. parsley, chopped
  * 1 or 2 large bay leaves
  * salt to taste

  - Rinse and sort beans.  In a large saucepan, add beans with water and begin cooking on low heat.
  - In a separate skillet, brown meat and set aside, reserving fat drippings.
  - In drippings, saute onion, garlic, parsley and celery.
  - Add meat, vegetables, and bay leaf to beans.  Add salt, pepper, and Cajun seasonings to taste.
  - Cover and simmer, stirring occasionally for about 1 to 1.5 hours, or until tender.  Add water while cooking if necessary.

Serves 6-8

===== notes =====
  * go easy on the salt if using a salt-cured ham hock
  * Goes great with rice or [[Dirty Rice]]

from "Camellia's Famous New Orleans Red Beans" on the back of a package of Camellia's red kidney beans