1 lb. red kidney beans
1 1/2 c. chopped onion, 1 1/2 celery, 1 1/2 green pepper (all chopped med.)
3 tsp. minced garlic
3/4 tsp. oregano
3/4 tsp. red cayenne pepper
3 tsp. paprika
1 1/2 tsp. thyme
3 tsp. salt
3 bay leaves
3/4 c. butter
1 1/2 lbs. andouille sausage

(Can use linguica or kielbasa but best with andouille).

1. Soak beans overnight, drain, add 5 quarts water, bring to boil, cut heat and simmer for 1 to 1 1/2 hours. Stir now and then.

2. Cut sausage in small pieces 1/2 to 1 inch and bake for 30 minutes at 375 degrees.

3. Saute vegetables until tender and add them and all the other ingredients to the beans except sausage. Cook without cover for 1 1/4 hours. Remove bay leaf and add sausage. Cook for another 20 to 30 minutes.

Optional - 1 1/2 cups of finely chopped parsley during last 15 minutes of cooking. Serve over rice of your choice. This dish tastes best if cooled, refrigerated overnight and served the following day. This is a great dish for freezing!!