Red Beans And Rice

Red Beans (And Rice)

1 lb		dried red kidney beans
2 quarts		water
2		medium onions, chopped
2		stalks celery, with leaves, chopped
1/2		large bell pepper, choppped
2 1/2 tsp		salt
1 1/2 tsp		thyme
1 1/2 tsp		oregano
1 1/4 tsp		garlic powder
3/4 tsp		cayenne pepper
2		bay leaves
1 lb		turkey or chicken smoked sausage, cut in 1/2 " slices

1	Sort and wash red beans. In a large soup pot, add 2 qrts cold water and red beans. Let soak overnight. (To speed up the process, you can bring them to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step.) Do not drain water.
2	Add onions, celery, and bell pepper to beans and bring to a boil. Cover, and reduce heat to simmer about 1 1/2 hours, or until beans are soft. Don't stir more than neccesary.
3	Stir in seasonings and sausage. Simmer 30 minutes more.
4	Meanwhile cook a pot of brown rice, and serve the beans over the hot cooked rice, garnished with shredded cheddar cheese and chopped green onion.
5	If you want thicker beans, remove the lid during the last 30 minutes of cooking time, or remove 1/2 cups of the beans and mash them and return to the pot.