1 pound dry red kidney beans
1/2 cup chopped celery
2 tsp garlic salt
3 cloves garlic, minced
1 tsp Worcestershire sauce
1 can (8 oz) tomato sauce
1/4 tsp hot pepper sauce
2 bay leaves
1 quart water
1/4 cup fresh minced parsley
1/2 pound diced cooked ham
1/2 pound diced cooked sausage
1/2 tsp salt
1/2 tsp pepper
1 cup chopped onion
hot cooked rice
parsley for garnish, optional

Place beans in a Dutch oven; 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 the liquid. Add the garlic salt, Worcestershire sauce, hot pepper sauce and water. Bring to a boil. Reduce the heat; cover and simmer for 1 1/2 hours. Meanwhile, in a skillet suate the ham and sausage until lightly browned. Remove with a slotted spoon to the bean mixture. Sautee the onion, celery and garlic in drippings until tender; add to the bean mixture. Stir in the tomato sauce and bay leaves. Cover and simmer for 30 minutes, or until the beans are tender. Discard the bay leaves. Measure 2 cups of beans; mash and return to the bean mixture. Stir in the parsley, salt and pepper. Serve over rice. Garnish with parsley if desired.