1/2 lb. smoked link sausage
1/2 c. water
1 c. chopped onion
2 cans kidney or pinto beans
1/3 c. firmly packed brown sugar
1/2 c. catsup
2 tbsp. vinegar
2 tsp. prepared mustard
2 tsp. garlic salt
2 tsp. chili powder

Cook sausage in water until done (about 5 minutes). Remove from water and cut into thin slices.

In a large skillet combine sausage and onions. Saute until onions are transparent. Stir in pinto beans, brown sugar, catsup, vinegar, mustard, salt and chili powder. Simmer for 10 minutes. Serve over beds of fluffy rice.