2 lbs. dry red kidney beans
Water to cover beans
1 onion, chopped
1 heaping tbsp. salt
1/2 tsp. garlic powder
1 tsp. Tony Chachere's Creole Seasoning
1 1/2 lbs. smoked sausage, 1/4" diagonal slices

Rinse beans and in a large pot cover beans with cold water. Bring to a boil; turn off heat, cover and let sit for 1 hour. Add additional water so that water is 3" above the beans. Add onion and seasonings. Bring to a boil, reduce heat and simmer for an hour, or until beans are nearly tender, but not mushy. Add sausage slices and continue simmering for an additional 30 minutes. Serve in bowl over hot cooked rice.