1 large onion
3 cloves of garlic
1 bunch of green onions
½ green bell pepper
1 lb. smoked sausage, be sure it does NOT have any Italian herbs
2 cans kidney beans, drained
Salt/Pepper
Cajun spice and Cumin
2-3 cups dry rice

Chop vegetables and slice sausages into coins. Brown sausage in cast iron pot, then remove.

Saute vegetable mixture until transparent then add sausage back with seasoning, beans and a cup or two of water. My dad’s rule for the seasoning is to give the surface a thin film with the cajun spice, just a pinch of cumin, and salt/pepper to your own taste.

Simmer over low-heat for several hours to cook down. Do not allow all of the water to boil away. It is your “gravy,” so be sure to add more if necessary. May remove some beans once very soft to mash and return to the pot. It thickens the “gravy” a bit. Be sure to taste for more seasoning. I find it usually needs more salt/pepper, dash of Cajun spice and garlic powder. Cook the rice now while you let the final seasonings cook in.

Serve over hot white rice once beans are very tender and it has had time to mingle all the tastes. Easily feeds four people.

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