*  Exported from  MasterCook  *
                        Doc’s Red Beans and Sausage
 Recipe By     : Doc Braswell, Meridian Council - _Bell’s Best_ 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb            dry kidney beans
    1 1/2  lb            smoked sausage, preferably spicy -- up to 2 pounds
    1      cup           chopped celery
    1      lg            bell pepper -- chopped
    2      medium        onion -- chopped
    5      cloves        garlic -- chopped
    1      teaspoon      chili powder
    2                    bay leaves
           pinch         oregano
           pinch         thyme
 Soak beans overnight or 3 -4 hours.  Wash beans and place in large pot (4
 quarts) that can be covered.  Add water, approximately 3 pints to 2 quarts.
 Cut sausage into 1 inch pieces (crosswise on the tube) and add to beans.
 (If the sausage is very fat, cook separately for about 5 minutes in boiling
 water and drain before adding to beans. )  Bring beans and sausages to boil;
 add chopped vegetables and spices.  Cook 3-4 hours, covered, over low heat
 until beans are tender.  Add water as needed.  Add salt and red pepper to
 taste.  The amount needed will depend on spices in sausage and your
 individual taste.  Remove and crush 4 or 5 large servings spoons of beans
 and return to pot to thicken soup.  Add water as necessary to provide for a
 soupy texture.  Serve over fluffly rice with garlic bread and green salad.
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 NOTES : I do not use the given amount of chili powder.  I am one of those
 rare individuals who does not care for the taste of chili powder, go figure!
 Instead I use lots of crushed red peppers.  This is a wonderful recipe,
 makes lots and keeps well.  I make it every winter and especially around the
 I got the recipe and the cookbook when my best friend and I visited her
 parents in Gautier, MS.  The office of the Telephone Pioneers of America,
 Mississippi Chapter No. 36 was in downtown Pascagaula, (sp??)  a town which
 I thought had been made up by  Ray Stevens in his song, “The Mississippi
 Squirrel Revival.”