Red Beans and Rice Creole

• 12 lb dry red beans
• 3 cups water
• 2 lbs smoked sausage, sliced 1/2-inch
• 12 cup chopped onion
• 2 medium garlic cloves, minced
• 1 12 teaspoons salt
• 34 teaspoon marjoram
• 1 bay leaf
• 1 quart canned peeled tomatoes
• 12 lb uncooked white rice
• 12 cup celery, coarsely chopped
• 1 green bell pepper, coarsely chopped

1. Wash beans.
2. Soak beans in water overnight.
3. Brown sausage in Dutch oven.
4. Pour off all but 2 tablespoons of fat.
5. Add onions and garlic to pan and cook until tender.
6. Add beans and soaking liquid, salt, marjoram and bay leaf.
7. Cover and simmer 1 1/2 hours, or until beans are almost tender.
8. Drain and chop tomatoes, reserving liquid.
9. Add tomatoes, reserved liquid and rice to beans.
10. Bring to a boil.
11. Cover and simmer 10 minutes, stirring once or twice.
12. Add celery and green peppers; cover and simmer an additional 15 minutes, stirring once or twice, until rice is tender.
13. Remove bay leaf.
14. Serve with cornbread.

red beans, water, sausage, onion, garlic, salt, marjoram, bay leaf, tomatoes, white rice, celery, green bell pepper

Taken from www.food.com/recipe/red-beans-and-rice-creole-406016 (may not work)