1 lb. dried black beans
1 cup chopped onion
3 garlic cloves, minced
1 cup celery, chopped
1 cup red or green pepper, chopped
3 cups chopped or cubed smoked Andoullie sausage
1 large Bay leaf
1 cup chopped fresh parsley, divided
rice (yellow or white)
salt, to taste

Bring beans to a boil in water after rinsing and sorting and then set aside for 1 hour.

Sauté onion, garlic, pepper, celery and 1/2 of parsley in olive oil for 2 minutes. Set aside.

Sauté sausage for several minutes and set aside.

In a large pot combine all ingredients (except extra parsley) and cook covered over medium heat for 2 hours or until beans are very tender. Add extra water as needed during cooking time.

Prepare rice according to package directions and then spoon beans over rice in soup bowls. Garnish with reserved parsley.

Submitted by: Phyllis Petty