Recipe(tried): Red Beans and Rice 2

RED BEANS AND RICE

1 lb red beans, soaked in about 2 quarts water overnight
12 to 16 ounces smoked sausage, sliced
1 large onion, chopped
1 medium green bell pepper, chopped
3 ribs celery, chopped
1 bay leaf
1 clove garlic, minced
2 tablespoons dried parsley flakes
dash of ground cayenne pepper, or to taste
salt to taste

Rinse and drain soaked beans; place in a 5 to 6-quart Dutch oven and add about 6 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender. Stir occasionally.

Add remaining ingredients and salt to taste; simmer for about 1 hour, stirring occasionally. Add water as necessary.

Serve over hot rice.

Servings: 6