A genuine cajun red beans recipe. You'll notice it's well seasoned but not firey hot. I like to use hot andouille or Italian sausage in it. For a lower fat version, don't add meat over and above the meat that's on the ham bone. It's still mighty tasty that way.

2 lbs. "small red" beans (not kidney beans), soaked & drained
2 c. chopped onion
1/2 c. thinly sliced scallions or shallots
1/2 c. chopped green pepper
1 1/3 tbsp. finely minced garlic
2 tbsp. finely minced fresh parsley
1 lb. seasoning ham cut into 1-inch cubes
1 lb. pickled pork, cut into large chunks
1 large ham bone with some meat on it, sawed into 4- 
to-5-inch lengths
1 tbsp. salt
1/2 tsp. freshly ground pepper
1/8 tsp. ground cayenne
1/8 tsp. crushed red peppers
2 bay leaves
1/2 tsp. dried thyme
1/8 tsp. dried basil
approx. 2 qt. cold water

Put all ingredients in a heavy pot or kettle, adding just enough water to cover. Simmer 2 1/2 to 3 hours, or until the beans are tender and a thick natural gravy has formed. Add water as necessary. Serve over white rice.