1 lb. dried red beans
2 lg. onions, chopped
1 clove garlic, minced
1 tsp. salt
1/2 tsp. white pepper
1/4 c. chopped parsley
1/2 tsp. Tony's seasonings
1/2 tsp. thyme
2 bay leaves
Dash red pepper and paprika
2 lbs. smoked sausage
Hot cooked rice
1/2 tsp. oregano

Soak red beans in cold water to cover overnight. Drain the beans and combine with all the ingredients, except smoked sausage, in a Dutch oven. Cover with water and bring to a boil. Reduce the heat and simmer on low for about 2 1/2 hours or until the beans are tender and a thick gravy has formed. Add about 3/4 cup of water toward the end of cooking if the mixture appears too dry.

Cook sausage according to directions. Cut and add to beans approximately 1/2 hour before serving. To serve, ladle about 1/2 cup of beans over a mound of rice. Excellent with tossed salad and hot French bread.