Red Beans And Rice

• 6 (15 1/2 oz.) cans red beans (not pinto or kidney)
• 2 medium onions, chopped
• 1 green pepper, seeded and chopped
• 2 ribs celery, chopped
• 3 cloves garlic, minced
• 2 Tbsp. vegetable oil
• 2 Tbsp. dried oregano or to taste
• 1 c. red wine
• 1/4 c. red wine garlic vinegar
• 2 tsp. dried basil
• fresh cilantro to taste
• dash of celery salt
• 2 to 3 bay leaves
• 2 to 3 tsp. garlic salt or to taste
• salt and freshly ground black pepper
• 1 tsp. Tabasco or other hot sauce
• water (to cover)
• 1 lb. turkey sausage or kielbasa
• cooked rice

1. Rinse beans and set aside.
2. In a large pot over medium heat, saute onions, pepper, celery and garlic in oil.
3. Add oregano.
4. Add drained beans, red wine, red wine vinegar, basil, celery salt, bay leaves, garlic salt, salt, pepper and hot sauce to taste.
5. Add enough water to cover beans by 1/4-inch and simmer about an hour.

red beans, onions, green pepper, celery, garlic, vegetable oil, oregano, red wine, red wine garlic vinegar, basil, fresh cilantro, celery salt, bay leaves, garlic salt, salt, hot sauce, water, turkey sausage, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2332 (may not work)