Red Beans and Rice I

Ingredients

 * 1 pound red kidney beans (dried)
 * 8 to 10 cups water
 * 1½ pounds hot or smoked sausage, cut into bite-sized pieces
 * 1 white onion, chopped
 * 1 large clove garlic, minced
 * 2 tablespoons chopped parsley
 * 2 stalks celery, chopped
 * 2 or 3 bay leaves
 * salt to taste
 * ½ cup real butter (1 stick)
 * hot cooked rice
 * chopped raw green onions

Directions

 * 1) Rinse and sort the beans to remove hard beans or rocks.
 * 2) Cover with water and begin to cook over low heat.
 * 3) In a skillet, saute the sausage with vegetables and seasonings until tender.
 * 4) Skim and discard the fat and add the meat mixture to the beans.
 * 5) Cook over low to medium heat for 1½ to 2 hours, adding salt as necessary.
 * 6) When the beans are tender (add water if they become too dry or thick), take out one cup, mash and return to the pot to make the mixture creamy.
 * 7) Before serving, add a stick of butter.
 * 8) Serve over fluffy rice and top with chopped raw green onions for a delicious touch.