Ingredients

• 1 lb red kidney beans
• 1 onion, chopped
• 1 green pepper, chopped
• 1 garlic clove, minced
• 1 lb smoked sausage (cut in 1/2 inch pieces)
• 1 bay leaf
• red pepper flakes
• salt and black pepper
• water (to cover beans)

Instructions

1. Wash beans.

2. In a large Dutch oven, cover beans in cold water and soak overnight. (or use fast method - put beans in water, bring to boil, cover and let stand for a couple hours).

3. When the beans are ready to cook, add the onion, bell pepper, garlic, bay leaf and (optional) ham-bone with some meat on it.

4. Add enough additional water to cover the beans by at least 3 inches.

5. Cook slowly stirring occasionally until beans are tender, approximately 1 1/2 to 2 hours.

6. In the last 30 minutes of cooking mash some of the beans to thicken the gravy.

7. Add the smoked sausage and season to taste with salt and pepper.

8. (The heat may be increased to evaporate excess water if the beans are too watery.).

9. Stir to prevent sticking.

10. Serve over steamed rice.