Red Beans and Rice with Sausage

1 pound dry red kidney beans
1 pound smoked sausage
1/3 pound andouille sausage
1 cup chopped onion
1/2 cup chopped green bell peppers
1 chopped green onion with stalk
1 clove minced garlic
1 teaspoon vegetable oil
1/4 cup all-purpose flour
2 teaspoons red pepper sauce
2 dashes Worcestershire sauce
2 tablespoons salt
2 teaspoons brown sugar
Red or black pepper to taste
Approximately 6 cup water
2 cups cooked white rice

First, empty dry beans into a large cooking pot and fill with water to about 3 inches above beans. Add salt, pepper, pepper sauce, Worcestershire sauce to pot and let soak.

Cut up sausage into approximately 1- to 2-inch lengths.

In a large skillet, add cooking oil and saute sausage on medium/high heat until browned. Remove and add to pot with the red beans.

You can begin cooking the beans over medium-high heat while completing the next steps. With the oil and drippings from the sausage, add the onions, green onions, bell pepper and brown sugar and saute over medium heat until onions are opaque. Add garlic and flour and stir constantly over medium heat for about 6 minutes (be careful not to burn roux). When browned, stir mixture into pot with beans and bring to a boil. Turn heat setting to "low" (but, still bubbling) and cook slow, stirring occasionally about 3 hours or until beans are soft and water is thickened. (If not thick enough, you can remove 1/2 cup of just the beans and mash with a fork and return to pot.)

Serve over rice with sweet cornbread!