Creole Red Beans and Rice

Pick over kidney beans place into a large bowl and pour in enough water to cover by several inches. Soak kidney beans overnight.

Drain kidney beans transfer to a large soup pot and cover with 3 quarts fresh water.

Stir in green bell pepper onion celery salt black pepper Creole seasoning and garlic.

Cover the pot place over medium heat and bring to a boil.

Reduce heat to low and simmer until beans are tender about 4 hours.

Mix smoked sausage into the beans; cook an additional 45 minutes stirring occasionally.

About 30 minutes before serving time place 2 cups water and margarine into a saucepan and bring to a boil.

Stir in rice return to a boil and reduce heat to medium-low. Cover the pan and simmer until rice is tender and liquid has been absorbed 20 to 25 minutes. Remove from heat and allow to stand covered for 5 minutes.

Serve red beans over cooked rice.