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Red Beans and Rice

2 lbs. Small red beans
2 lbs. Smoked sausage
2 lg. Chopped onions
1 lg. Bell pepper
2 jalapeo peppers, seeded and chopped fine
2 T minced garlic
1 T salt and black pepper
1 t. Cumin
2 T parsley

Wash beans; remove any stray material like rocks that can accidentally end up in the bag. Fill large pot or Dutch oven with beans, adding enough water to cover plus one inch. Bring to a rapid boil reduce heat. Allow to simmer, until beans are somewhat tender. Not completely cooked.
At this time add the sausage, onions, bell pepper, jalapeo and garlic. Add water as needed to keep from running the beans dry', as my mom used to say.
Counting to simmer until the beans and vegetables are tender.
Serve over hot rice, in a big bowl. Add salt, pepper or cayenne pepper to suit personal taste. A dash or two of pepper sauce can liven the bowl even more. Toast French bread is always a great companion to any beans and rice dish. A sherbet for desert removes some of the spiciness.

Learn more about this author, Priscilla Grantham.
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