1 lb. red beans, soaked overnight
1 med. yellow onion, peeled and chopped
1 bunch green onions, chopped
7 cloves garlic, peeled and chopped fine
1/2 c. chopped parsley
1 rib celery, chopped
1/4 c. catsup
1 green sweet bell pepper, seeded and chopped
2 whole bay leaves
1 tsp. whole thyme leaves
Salt and pepper to taste
1 lb. smoked sausage, cut in 1-inch pieces
1 can Rotel tomatoes
Cooked rice

Or quick cook according to package directions.

Drain the beans. Put them in a 6-quart heavy pot and add 3 quarts of fresh water. Cover and simmer for 1 hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times.

Add the rest of ingredients, except the cooked rice, to the pot and more water to cover, if needed. Simmer partially covered, for 1 to 1 1/2 hours or until the liquid has thickened. Serve over the cooked rice.