About 4 hours before serving, rinse beans in running cold water and discard any stones or shriveled beans. In an 8-qt. Dutch oven over high heat, bring beans and 8 cups water to a boil; cook 3 minutes. Remove from heat; cover and let stand for 1 hour.
After 1 hour, drain and rinse beans; set aside. In the same Dutch oven over medium heat, cook salt pork or ham until lightly browned. Add onion, celery, and garlic, and cook until tender, stirring occasionally.
Return beans to Dutch oven; add salt, red pepper, and 5-1/2 cups water. Over high heat, bring to a boil. Reduce heat, cover and simmer about 2 hours or until beans are tender.
Prepare rice as directed on package. To serve, spoon bean mixture into a deep dish. Arrange cooked rice around beans. Garnish with chopped parsley. Add a dollop of sour cream if desired.
NOTE: Beans may be soaked in 8 cups water overnight if you don't have time to parboil. After they have soaked overnight, proceed to direction #2.