Red Beans and Rice Creole
- Wash beans. Soak beans in water overnight. Brown sausage in Dutch oven. Pour off all but 2 tablespoons of fat. Add onions and garlic to pan and cook until tender. Add beans and soaking liquid, salt, marjoram and bay leaf. Cover and simmer 1 1/2 hours, or until beans are almost tender. Drain and chop tomatoes, reserving liquid. Add tomatoes, reserved liquid and rice to beans. Bring to a boil. Cover and simmer 10 minutes, stirring once or twice. Add celery and green peppers; cover and simmer an additional 15 minutes, stirring once or twice, until rice is tender. Remove bay leaf. Serve with cornbread.