Red Beans and Rice

Rinse the beans and place in a 6-quart Dutch oven. Add water until it is at least 2 inches above the beans.

Allow to soak overnight. Drain. Add 5 cups water and bring to a boil.

Cook over medium heat for about 1 1/2 hours, stirring occasionally and adding water, as needed.

While beans are cooking, place the sausage pieces in a skillet and cook over medium heat until lightly browned.

When the beans are cooked until fork tender, add the sausage pieces and continue cooking over medium heat for 30 minutes.

Melt the butter in a skillet and saute the celery, onions, and bell pepper until tender.

Add to the beans along with the bay leaves, Essence, and Tabasco.

If needed, add more water to the beans.

Bring to a boil and continue cooking for about 30 minutes longer.

The beans should be very tender and the liquid should have thickened slightly. Remove bay leaves.

Stir in parsley. Serve over rice.