Red Beans and Rice #4

2 cans Red Beans ( black-eyed peas also work )
1/2 pound smoked sausage ( the smokier the better )
1 medium to large onion, chopped
1/2 bell pepper, chopped ( too much will make it bitter )
2 green onions ( if you have them )
1 rib of celery, chopped ( if you have it )
1 tsp minced garlic ( I usually get it in the little jar )
salt, pepper, red pepper, tabasco (or just Tony's if you have it)
thyme and parsley ( if you have them )
a little beer ( if you're drinking one or have one handy )
a little vegetable oil
uncooked rice
Rinse out the Red beans in their cans and fill the cans with
water, set aside. Chop up all that needs to be chopped up
( including sausage ) and get out your trusty deep black iron
skillet or pot. Put enough oil to wet the bottom of the pot
and start frying the sausage. After about a 1 min or so,
season the sausage really well with the salt and pepper (
esp pepper ). When the sausage is about 1/2 done, stir in the
onions, bell pepper, and celery. Stir fry it all until the
sausage is done and the vegetables are limp. ( push the
sausage to the side of the skillet if it cooks too fast and
focus on the vegetables ). Pour in the beans and water, and
add about another can of water ( cover all the contents and
leave burner at frying setting ). Add the garlic, a few
shakes of tabasco, a little ( about 2 tablespoons ) beer, a
pinch of thyme, and about 1/4 cup parsley. While the
mixture comes to a boil, start the rice on another burner.
Keep the Red beans at a raging simmer, and stir often. When
the rice is done, the beans should be about done. Cook the
beans down to the desired consistancy, and squash a few beans
on the bottom for a more paste like texture. Serve beans
over rice with a little more pepper sprinkled on top.
Serves 3.