Red Beans and Rice with Sausage

Source: decorating4less.com

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 saut� 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 saut� 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!