3/4 lb. smoked sausage, cut into 1/2 inch slices
2 onions, chopped
5 (15 oz.) cans Frappey's navy beans
1/2 can water
1 tsp. Creole seasoning (or 1/2 tsp. red pepper & 1/2 tsp. salt)
1/8 tsp. garlic powder
2 green onions
Parsley
Salt & pepper

In 4 quart pot saute sausage; drain excess oil. Add onion, saute until clear. Add beans, water, Creole seasoning and garlic powder. Bring to a boil, simmer for 1 hour. Add green onions and parsley, simmer for 30 minutes more. Salt and pepper to taste.