Red Beans and Rice with Sausage

Ingredients

1 and 1/2 lb. smoked sausage
1 lb. dry red beans
1 large onion, chopped
6 cups water
1 Tablespoon oil
2 tsp. salt
1 Tablespoon chili powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 tsp. Worcestershire sauce

Directions

Soak Beans overnight. Drain. In a large black iron pot, use the oil and soften the onion about 1-2 minutes. Pour water into pot; add beans and all ingredients except sausage. Cook over low heat for 1 hour (keep pot covered but allow a little steam to escape) until beans begin to soften. Remove 3-4 tablespoons beans and mash; return them to pot and stir. Continue cooking until bean gravy is thickened. Cut up sausage into bite size pieces and add to beans. Continue to cook, covered for 30 minutes. Do not fry or boil sausage before putting into beans. Taste and if not seasoned enough for you, add enough pepper to suit your taste. Serve over rice.


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