Red Beans and Rice

* 1 lb small red beans, soaked in about 2 quarts water overnight

* 3 ribs celery, chopped

* 1 medium green bell pepper, chopped

* 1 bay leaf

* 1 clove garlic, minced

* 1 large onion, chopped

* 2 tablespoons dried parsley flakes

* dash of ground cayenne pepper, or to taste

* 16 ounces ground sausage, browned

 

 

Rinse and drain soaked beans; place in a 5 to 6-quart Dutch oven and add about 6 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender. Stir occasionally. Add remaining ingredients and salt to taste; simmer for about 1 hour, stirring occasionally. Add water as necessary. Serve over hot rice.