Hearty Red Beans and Rice

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.