4 cans light red kidney beans
1 lb. spicy sausage
1 stick butter
1 c. chopped onions
1 tbsp. black pepper
1 c. chopped bell peppers
3 to 4 bay leaves
1 tsp. liquid smoke
1 tbsp. Worcestershire sauce
2 c. uncooked rice

Chop sausage and brown in butter in heavy skillet. Add onion and bell pepper; saute until soft. In large pot (Dutch oven), add beans and all other ingredients except rice. Then add sauteed sausage, onions, and peppers. Let simmer at least 2 hours.

Cook rice as usual immediately before serving. Serve in bowls over rice with salad and French bread. Serves 4-6.