Louisiana Red Beans and Rice

   a.. 1 lb red beans, soaked in about 2 quarts water overnight
   b.. 3 ribs celery, chopped
   c.. 1 medium green bell pepper, chopped
   d.. 1 bay leaf
   e.. 1 clove garlic, minced
   f.. 1 large onion, chopped
   g.. 2 tablespoons dried parsley flakes
   h.. dash of ground cayenne pepper, or to taste
   i.. 1 package smoked sausage, cut in 1/4-inch thick slices

   Rinse and drain soaked beans;
 place in a 5 to 6-quart Dutch oven and add about 6 cups of fresh water. 
   Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, 
               or until beans are tender.
  Stir occasionally. Add remaining ingredients and salt to taste;
  simmer for about 1 hour, stirring occasionally. 
 Add water as necessary. 

Serve over hot rice.

Serves 6.