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.