Red Beans and Rice

• 1 (16 ounce) package smoked sausage
• 1 teaspoon ground black pepper
• 14 teaspoon ground red pepper
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 celery rib, chopped
• 14 cup chopped parsley (I left this out)
• 1 (16 ounce) can dark red kidney beans, undrained
• 1 (16 ounce) can red beans, undrained
• 2 cups cooked rice

1. Slice sausage.
2. Place in a large pan; cover with water.
3. Bring to a boil and simmer for 15 minutes, covered.
4. Drain water, reserving 1/4 cup.
5. Add black pepper, red pepper, onion, garlic, celery, and parsley to sausage; mix well.
6. Pour in undrained beans and cooked covered for 40 minute over medium to low heat.
7. If desired, mash beans with a wooden spoon.
8. (You can mash some or all of the beans, if you want a creamier texture).
9. If mixture is too dry, add reserved 1/4 cup water.
10. Serve over rice.

sausage, ground black pepper, ground red pepper, onion, garlic, celery, parsley, dark red kidney beans, red beans, rice

Taken from www.food.com/recipe/red-beans-and-rice-406444 (may not work)