2 lbs. dried dark red kidney beans
1 lg. yellow onion, chopped fine
1/2 lb. bacon, uncooked, cut into 1 inch pieces
1 pkg. Hillshire lite sausage (yellow pack, approximately 2 lbs.)
2 tbsp. Lea & Perrins
Salt
Garlic salt
Celery salt
Red pepper
6 hot Jalapeno peppers (optional)

In a large pot place beans and cover with water (approximately 1/2 inch over beans). Cover and let stand overnight. Add 4 teaspoons salt, 1 teaspoon red pepper and bacon. Bring to a boil then turn it down to low and let cook all day. Add water as needed to keep the beans juicy. Stir often. (If using the Jalapenos add after the temperature is turned down.) Two hours before you eat add sausage and season to taste with the remaining ingredients. Let the mixture thicken and stir often. Serve over rice with cornbread on the side.