Ingredients:

2 cans red kidney beans, (15 ounces each)
3 slices bacon
1 large onion, chopped
1/2 cup chopped celery
1 small bell pepper, chopped
2 tablespoons chopped parsley
1/2 cup chopped green onions, with tops
2 tablespoons ketchup
1 1/2 teaspoons Worcestershire sauce
1 jar (2 oz) chopped pimiento
1 can (8 oz) tomato paste
1 teaspoon chili powder
1/2 pound Polish sausage, sliced, if desired

Preparation:

Fry bacon and crumble into kidney beans. Saute vegetables in the bacon drippings.
Cook until vegetables are wilted. Add beans and remaining ingredients.
Cover and simmer for 30 minutes. Serve over rice.
Serves 4.