2 lb. link sausage, sliced
1 lb. kidney beans (may use more)
6 c. water
1 tsp. salt (more may be needed)
1/2 tsp. hot pepper sauce (Tabasco)
1 tsp. Worcestershire
1 tsp. onion powder (optional)
1 bay leaf
2 lg. onions (approx. 3 c.), chopped
1/2 tsp. sugar
1/4 tsp. oregano
1/4 tsp. thyme
1/2 c. parsley (optional)
2 lg. cloves garlic, chopped finely
Dash of red pepper
1 tsp. black pepper

Soak beans overnight. Add all ingredients together in a large bowl (except the water). Pour into crock pot. Add water. Simmer for 6-8 hours. 30 minutes before serving take out 1/2 cup of beans and mash them up. Return to the mixture. Serve over rice.