1 1/2 lb. smoked sausage (I use Frey's)
1 lb. dry red kidney beans
1 tbsp. cooking oil
1 lg. onion, coarsely chopped
Salt and pepper to taste
8 c. water

In a large stewing kettle, put oil and soften the onion for 1 minute. Wash over beans. Pour water into kettle. Then beans and cook over low flame. Cover kettle in such a way that only a little steam escapes. Cook until bean gravy becomes milky and thick. Cut sausage into pieces 1 1/2 inches long and add into beans. Continue to cook for 15 minutes. Then add 1 level teaspoon salt and pepper. Serve over rice.