Red Beans and Rice

12 oz. dried small red beans or kidney beans
1 or 2 bay leaves
1 large onion, chopped
2 large garlic cloves, crushed
2 stalks celery, chopped
2 carrots, chopped
Olive oil
8 oz. smoked ham or sausage, in bite size pieces
1 Tbsp. chopped parsley (fresh or dried)
Dash each of cayenne pepper and Worcestershire sauce
Salt, pepper, and Tabasco to taste
3 cups cooked white or yellow rice

Soak beans overnight or cover with water and bring to boil; remove from heat and soak, covered, for 1 to 2 hours.  Drain and place in heavy kettle with bay leaves and water to cover.  Cook 1 hour or until tender.  Sauté onions, garlic, celery, and carrots in a little olive oil.  Add ham or sausage.  Cook beans until tender.  Add vegetable mixture and seasonings to cooked beans and simmer over low heat for 10 to 15 minutes.  Add more water or broth if necessary.  Add salt, pepper, and Tabasco to taste.  Serve over rice.