1 1/2 lb. smoked sausage
1 lb. dry red kidney beans
1 tbsp. cooking oil
1 large onion, coarsely chopped
salt and pepper to taste
8 c. water

In a large cooking pot, put oil and soften the onion for 1 minute. Wash over beans. Pour water into kettle, then beans, and cook over low heat for at least one hour, or until beans begin to get soft. (Pot should be covered.) Remove 2 or 3 tablespoons of beans and mash, then return them to pot and stir. Continue cooking until bean gravy becomes milky and thickened. Cut sausage into pieces, 1 1/2-inches long, and add to beans and continue cooking, covered, for 15 minutes. Never precook sausage. This should be served over rice.