====== Monday Night Red Beans ======

[[Recipes]]

===== Ingredients =====

  * 1 pound Camellia red beans, soaked
  * 1 pound good smoked sausage, preferably andouille, sliced into coins
  * 3 tablespoons oil
  * 2 medium onions, chopped
  * 1 rib celery, chopped
  * 1 bell pepper, chopped
  * 6 to 8 cloves garlic, minced
  * Tony Chachere’s Creole Seasoning
  * Salt and pepper
  * 1 tablespoon dried basil
  * Pinch rubbed sage
  * 3 bay leaves
  * Crystal Hot Sauce
  * 1 bunch green onions, chopped
  * 1 bunch flat-leaf parsley, minced
  * Cooked rice for serving

===== Instructions =====

  - Heat oil in a large heavy pot. Brown the sausage, stirring frequently, to render as much fat as possible.
  - When well browned, remove sausage from the pot and drain on paper towels.
  - Add onions and season with lots of Tony’s, salt, and pepper.
  - Cook onions over medium heat, stirring frequently, until well browned.
  - Add garlic and cook 5 to 10 minutes; add celery and bell pepper and cook until translucent.
  - Drain water off the soaked red beans and add the beans to the pot. Cover with fresh water.
  - Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves.
  - Add sausage back to the pot and stir well.
  - Bring mixture to a boil, then lower heat and simmer, stirring occasionally, until beans are tender, about 1 to 1½ hours.
  - When beans are tender, mash some with a potato masher until the mixture looks creamy.
  - Stir in the chopped green onions and almost all of the parsley, reserving some parsley for diners to add at the table.
  - Season well with Crystal Hot Sauce.
  - Serve hot with cooked white rice, the extra parsley, and more hot sauce.