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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