Red Beans and Rice 5

1 pound red beans

4 cups water

4 cups chicken broth (or may substitute 4 chicken bouillon cubes dissolved in 4 cups hot water

2 clover, garlic minced

1 can tomatoes, chopped (with liquid)

1 large bell pepper, chopped

1 large onion chopped

2 large stalks of celery chopped

1/2 pound smoked sausage, cubed

Salt, to taste

Red and black pepper, to taste

1/4 cup finely chopped parsley (optional)

In a Dutch oven, bring beans to a rolling boil for two minutes. Remove from stove; cover; let stand for 1 hour. Drain and rinse beans. Return to Dutch oven; add all the remaining ingredients, except for seasonings and parsley. Bring to a boil, then reduce beat to low and simmer approximately one and one-half hours or until juice makes thickened gravy. Season to taste. Add parsley, if desired. If gravy is not thick enough, uncover pot and cook liquid down 20-30 minutes more. Serve over hot rice.

Serves 11

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Cajun Country -- New Iberia, Louisiana