1 lb. dry black beans
1 1/2 lb. smoked sausage, in 1/4 inch slices
3 med. onions, chopped
2 bell peppers, chopped
2 cloves garlic, crushed
Salt and pepper to taste
2 tbsp. wine vinegar
2 tsp. Worcestershire sauce

Soak beans overnight. Drain and rinse. Slowly brown sausage in large soup pot. Add all vegetables, saute until onions are clear. Add rinsed beans to pot. Cover with fresh water, bring slowly to gentle boil. Reduce heat to low, cover and simmer until beans are done (not mushy) about 2 hours.

Adjust salt and pepper to taste. Serve over hot rice, cooked in separate pot. Serves 8 to 10. Freezes well. NOTE: It is impossible to use too much sausage, too many onions, or too much garlic.