1 lb. dried red kidney beans
6 c. water
1/2 lb. pork sausage links
1 lb. boneless beef chuck
2 med. onions, chopped
2 cloves garlic, minced
1/2 tsp. dried crushed rosemary
2 tsp. salt
1/4 tsp. pepper
3/4 c. dry red wine
1 1/2 c. bean liquid

Wash beans, and bring to boil with water; boil 2 minutes. Let stand 1 hour. Then simmer until almost tender. Cut sausages in half, and fry in skillet until browned. Remove sausage. Brown beef, onion, and garlic in fat remaining in pan; put in 3-quart casserole. Add seasonings and wine. Cover, and bake in moderate oven at 350 degrees for 1 hour. Add beans, sausage, and bean liquid. Recover and bake 1 1/2 hours longer, or until beans and meat are very tender. Makes 6 servings.

NOTE: Proportion of meat and or sausage to beans may be increased.

Polish sausage (kielbasa) or other (preferably garlic) sausage may be added.

After beans are soaked and meat-sausage are browned, all ingredients may be combined and cooked in a crock pot type slow-cooker.