In a Dutch oven, bring beans to a rolling boil for two minutes. Remove from stove; cover; let stand for 1 hour. Drain and rinse beans. Return to Dutch oven; add all the remaining ingredients, except for seasonings and parsley. Bring to a boil, then reduce beat to low and simmer approximately one and one-half hours or until juice makes thickened gravy. Season to taste. Add parsley, if desired. If gravy is not thick enough, uncover pot and cook liquid down 20-30 minutes more. Serve over hot rice.
Jambalaya, Rice Dressing, Rice Dishes
Cajun Country -- New Iberia, Louisiana