Red or Black Beans and Sausage

Andouille sausage (ahn-doo-ee) is courser ground in Louisiana than it is in northern California. But it's still good. SPD has it in the case by the house bacon.

Ingredients

• 2 lbs dry beans
• 5 andouille sausage
• 2 medium yellow onions
• 2 medium bell peppers
• 4 stalks of celery
• 1 can chopped tomatoes
• 2 tablespoons Zatarain's Creole Seasoning
• 1 tablespoon chili powder
• 1 tsp tumeric
• 1/4 tsp of Zatarain's Liquid Crab Boil
• Salt and pepper to taste

Instructions

1. Soak beans overnight, covered in water.
2. Chop sausage, onion, bell pepper and celery. Sauté in pot.
3. Drain beans. Rinse if needed.
4. Add beans, spices and tomatoe to pot.
5. Add water until beans are almost covered.
6. Cook 1 1/2 to 2 hours uncovered. Until beans are tender.

NOTE: If too much water boils off before they are cooked, I add some more. If I put in too much water, I let them cook longer at a high temperature to boil off some of the water.
Sometimes I use hamhocks or ham bone instead of andouille sausage. Sometimes I use other kinds of sausage.
I experiment with different spices, but the ones above I probably use most often.