New Orleans Red Beans and Rice With Sausage Fulcher

With Valentine's Day looming, there is still plenty of time to plan Mardi Gras dinners and this is one of our favorite dishes! I found it several years ago in Gourmet Magazine, where credit was given to Rebecca Fulcher of Newnan, Georgia. The only changes I make is to cut the bay leaves down to 1 instead of the 4 called for. I do this because it seems to us that 4 bay leaves overpowers the other flavors. Soaking the beans overnight is essential and not included in prep time.

• Ready In: 1 hr 40 mins
• Serves: 5-8

Ingredients

• 1  lb dried red kidney beans, picked over
• 1  lb smoked link sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices
• 1  large onion, chopped
• 2  pale-green inner celery ribs, chopped (with leaves)
• 4  garlic cloves, minced (to taste)
• 6  cups water
• 4  bay leaves
• 1  tablespoon dried thyme, crumbled
• 2  teaspoons dried oregano, crumbled
• 1  teaspoon Tabasco sauce
• 3⁄4 teaspoon garlic powder
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon fresh ground white pepper (to taste)
• 1⁄2 teaspoon fresh ground black pepper (to taste)
• 1⁄4 teaspoon cayenne (to taste)
• 2  teaspoons salt (to taste)

Directions

1. In a bowl soak beans in water to cover by 2 inches overnight.
2. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage.
3. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours.
4. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
5. Remove 1 cup bean mixture and mash to a paste.
6. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes.
7. Serve bean mixture with rice.