Ingredients:
1 1# bag red kidney beans
1 large onion (chopped)
1 bell pepper (chopped)
1 cup vegetable oil

Directions:
Put the beans in a dutch oven (or similar size vessel). Wash the beans (3 times.) Put in enough water to half fill the pot. Bring to a boil. Skim the top to remove the black skum. When the water is reduced to half, add the onions, bell pepper, and vegetable oil. Add more water, almost to the top, leave about 3 inches for boiling. Cook the beans until they are tender and breaking apart. If the beans are fresh, about 1.5 hours. Longer if they aren't.

Serve over white rice with pork chops, sausage, or any kind of seafood which has been fried.