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.