Spicy Red Beans and Rice

Spicy Red Beans and Rice 1 pound dry red kidney beans 2 teaspoons paprika 1/2 to 1 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper 2 bay leaves 1 teaspoon ground cumin 1 quart water 1 large smoked ham hock 2 to 2 teaspoons salt 1-1/2 cups chopped celery 1-1/2 cups chopped onion 2 garlic cloves, minced 1/2 teaspoon hot pepper sauce 3 tablespoons minced fresh parsley Cooked rice Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice. Yield: 8 servings.