Layered Red Beans and Rice

• 2 medium onions, peeled and thinly sliced
• 2 medium green peppers, chopped
• 3 tablespoons butter
• 1 garlic clove, mined
• 2 (16 ounce) cans red kidney beans
• 1 cup Burgundy wine (or any good robust red wine)
• 1 bay leaf
• 2 tablespoons tomato paste (I sometime use catsup if I don't have paste open)
• 34 lb smoked sausage, thinly sliced
• salt and pepper

1. Saute onions and green pepper in butter for about 5 minutes.
2. Stir in garlic, and add beans.
3. In another pan bring the wine and bay leaf to a boil.
4. Add the tomato paste to hot wine and stir until dissolve.
5. Arrange beans and sliced sausage in layers in a 9x13-inch casserole.
6. Salt and pepper each layer.
7. Remove bay leaf from the wine mixture and pour this over top of beans and sausage.
8. Bake at 350F for 40-50 minutes.
9. Serve over rice.
10. Note; I am posting as it appears in the cookbook, however I do saute in olive oil and it turns out fine and turkey sausage works.

onions, green peppers, butter, garlic, red kidney, wine, bay leaf, tomato paste, sausage, salt

Taken from www.food.com/recipe/layered-red-beans-and-rice-175933 (may not work)