RED BEANS AND RICE

1 lb. dried kidney beans

¼ c. olive oil

1 large onion, chopped

1 green bell pepper, chopped

2 Tbs. minced garlic

2 stalks celery, chopped

6 c. water

2 bay leaves

½ tsp. cayenne pepper

1 tsp. dried thyme

¼ tsp. dried sage

1 lb. andouille sausage, sliced or diced

4 c. water

2 c. long-grain white rice

Rinse beans and then soak in a large pot of water overnight. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic and celery in olive oil for 3 to 4 minutes. Rinse beans and transfer to a large pot with 6-c. water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme and sage. Bring to a boil and then reduce heat to medium-low. Simmer for 2½ hours. Stir sausage into beans and continue simmering for 30 minutes. Meanwhile prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover and simmer 20 minutes. Mix rice and beans together to serve or serve beans over rice.