Rinse the dry red beans thoroughly.

In a large saucepan, combine the rinsed beans and 3 cups of water.

Bring the mixture to a boil, then reduce the heat to low.

Simmer for 2 minutes.

Remove the saucepan from the heat.

Cover the saucepan and let the beans stand for 1 hour.

Alternatively, soak the beans in a bowl with 3 cups of water, cover, and refrigerate for 6-8 hours or overnight.

Drain the soaked beans in a colander and rinse them again.

Return the drained beans to the saucepan.

Stir in the chopped onion, minced garlic, bay leaf, and ground red pepper, along with 3 cups of fresh water.

Bring the mixture to a boil, then reduce the heat to low.

Add the ham chunks to the saucepan.

Cover and simmer for approximately 2 1/2 hours, or until the beans are tender. Add water as necessary to maintain liquid level.

Stir the mixture occasionally to prevent sticking.

Uncover the saucepan and continue to simmer, stirring occasionally, for an additional 15-20 minutes, or until a thick gravy forms.

Remove and discard the bay leaf.

Serve the red beans and gravy hot over cooked rice.

Enjoy!