1 lb Small Red Beans (sorted, cleaned and soaked overnight then rinsed)
1 lb Chappel Hill Garlic Sausage sliced in 1/4" rounds
1 C Chopped onion medium
1/2 C Chopped Bell Pepper medium
1/2 t black pepper
1 t cheyenne pepper
1 T chopped garlic
1 t salt
1 t dried thyme
3 bay leaves
6-8 cups of water
2 T oil
1 T chicken base or bouillon cube

In a deep pot, add all ingredients reserving the garlic, beans and water and saute until the onions and pepper begin to soften and the sausage is browning.

Add the beans, garlic and water and bring to a boil. Reduce to simmer and cook for 2 hours. If the beans start to get dry add some more water. After 2 hours, mash about half the beans with a spoon on the side of the pot to cream the beans and continue to cook another hour to hour and a half. Again if the beans get to thick just add some water. They should be soupy not watery. Sort of like a thin gravy.
Season to taste with extra salt or pepper if needed.

Serve over white rice.

sounds good!

Man that sounds good!!

I'm gonna try this recipe, though I'll probably only use 1 bay leaf.