6 (15 1/2 oz.) cans red beans (not pinto or kidney)
2 medium onions, chopped
1 green pepper, seeded and chopped
2 ribs celery, chopped
3 cloves garlic, minced
2 tbsp. vegetable oil
2 tbsp. dried oregano or to taste
1 c. red wine
1/4 c. red wine garlic vinegar
2 tsp. dried basil
fresh cilantro to taste
dash of celery salt
2 to 3 bay leaves
2 to 3 tsp. garlic salt or to taste
salt and freshly ground black pepper
1 tsp. Tabasco or other hot sauce
water (to cover)
1 lb. turkey sausage or kielbasa
cooked rice

Rinse beans and set aside. In a large pot over medium heat, sauté onions, pepper, celery and garlic in oil. Add oregano. Add drained beans, red wine, red wine vinegar, basil, celery salt, bay leaves, garlic salt, salt, pepper and hot sauce to taste. Add enough water to cover beans by 1/4-inch and simmer about an hour.

Taste and adjust seasonings. Add sliced sausage to pot. Simmer 2 hours longer and adjust seasonings again, if necessary. Serve with cooked rice.