Creole Red Beans and Rice

Description: This is a great Creole dish, and this is a good recipe. I usually have a bowl or two when we go to Louisiana. Very filling, and pocketbook friendly. Make sure you have a Louisiana hot sauce on the table so each one can "heat" it up. NOTE: There is a difference between Kidney Beans and Red Beans. The smaller red beans are similar to black beans, in that they never get truly soft. I recommend using Kidney Beans in this recipe.

Ingredients:

• 1 (1 lb) package red kidney beans
• 1 green bell pepper
• 1 medium onion
• 4 celery ribs
• 2 teaspoons salt
• 2 tablespoons pepper
• 2 tablespoons creole seasoning
• 3 garlic cloves
• 3 quarts water
• 1 lb smoked sausage
• 2 cups water
• 1 cup rice
• 1 tablespoon margarine

Steps:

1. Soak kidney beans overnight.
2. Pour out water and add 3 quarts fresh water.
3. Chop onion, bell pepper, celery and garlic.
4. Add to beans.
5. Add salt, pepper and Creole seasoning.
6. Cover and cook on low heat 4 hours.
7. Cut smoked sausage in 1 1/2-inch rounds.
8. Add to beans and cook 45 minutes.
9. Stir beans occasionally while cooking.
10. Rice: Bring 2 cups water and 1 tablespoon margarine to boil.
11. Add 1 cup rice; cover and simmer on low until water steams away.
12. Serve Red Beans over hot, steaming rice.