1 lb. dried red beans (kidney)
3 qts. water
1 bay leaf (remove as soon as desired)
1 lg. onion, chopped
2 to 4 ribs of celery and leaves, chopped
1/4 c. chopped bell pepper
1 lg. carrot, grated or chopped
2 to 4 cloves garlic, chopped
1/4 tsp. celery salt
1/2 tsp. black pepper
1/8 tsp. red pepper
Pinch of powdered thyme
Pinch of sage
Dash or two of cumin
1 tbsp. dried parsley or 3 sprigs fresh parsley, chopped
2 beef bouillon cubes
4 tbsp. Worcestershire sauce
Dash of Tabasco or Louisiana hot sauce
1 tbsp. cornstarch or flour, mixed with a little cold water
4 to 6 Italian sausages, up to 1 pound (use ground beef if preferred)
Remove casings of sausages and cut into pieces
Hot cooked rice

Sort and wash beans. Put into a large pan with 3 quarts water. Bring to a boil. Cover, reduce heat to medium and cook at least 40 minutes. (Beans may be soaked overnight or for several hours instead of boiling.) Bay leaf may also be included here, then removed.

When beans are soft, use a spoon or potato masher and mash at least half the beans against side or bottom of pan. This makes for a good, thick mix.

Add all other ingredients, omitting any that are not wanted. Cook on medium or low heat for a short time; then reduce heat and cook at simmer for 1-2-3 hours, as you wish. Serve over hot rice. Stir this mix often as it will tend to stick after beans are mashed.

Other spices and seasoned salt may be added, if desired. Also, omit any not wanted.

Serves 6.