Red Beans and Rice I

Rinse the dried red kidney beans under cold water and sort through them to remove any stones or debris. Place the beans in a large pot with 8 to 10 cups of water and bring to a boil.

Reduce heat to medium-low and add the bay leaves. Simmer the beans uncovered for 45 to 60 minutes, or until they are tender but not falling apart, stirring occasionally.

While the beans are cooking, melt the butter in a large skillet over medium heat. Add the sausage pieces and cook until browned on all sides, approximately 5 to 7 minutes, then remove and set aside.

In the same skillet with the sausage drippings, add the chopped white onion and celery. Sauté until softened and fragrant, about 3 to 4 minutes, stirring occasionally.

Add the minced garlic and parsley to the skillet and cook for another minute, stirring constantly to prevent the garlic from burning.

Pour the sautéed vegetables and the cooked sausage into the pot with the beans, stirring well to combine. Simmer together for an additional 15 to 20 minutes to allow the flavors to meld.

Season the red beans mixture with salt to taste, adjusting as needed. The beans should be creamy and cohesive with a rich, savory broth.

Serve the red beans over hot cooked rice on individual plates or bowls. Garnish each serving with chopped raw green onions and additional parsley if desired.