Captain Kirk's Red Beans & Rice

Ingredients:
2 lbs Red Kidney Beans
2 large yellow onions
1 large green pepper
1 cup diced celery
1 cup diced smoked bacon
½ cup cooking oil
1 smoked picnic ham

Directions:
Bake ham at 350 degrees for three hours or until meat separates from bone. Keep fat drippings. After ham is baked, fill baking pan with water and boil in oven (covered) for 30 minutes. Let water cool. Separate fat from water. Discard fat. Pour water into a boiling pot and add beans. Remove fat from picnic ham. Carve ham from bone and dice into two inch squares. Put ham into beans. bring to a boil, stirring occasionally to keep beans from sticking. Add more water as needed.

In a separate saute pan pour oil and bacon. Cook over medium heat until bacon is limp but not fully cooked. Add onions, green pepper and celery. Cook until vegetables are limp. Add mixture to beans.

Stir beans often. Once beans begin to break apart, or begin to stick to pot, reduce heat to medium low. Stir very often, almost constantly. Once desired creaminess is achieved, remove from stove. Add salt and pepper to desired flavor. Refrigerate for five hours. When ready to serve beans, heat on medium temperature until hot, stirring often. Serve over white rice.