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1
Cover the beans with a few inches of water and soak overnight.
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2
Alternately, you can bring them to a boil for one minute, then turn off the heat and let them sit for an hour.
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3
Rinse the soaking liquid off.
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4
You don't have to, but I read it reduces gas, and who am I to take chances?.
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5
Saute the sausage and onion over medium-low heat until the onion is translucent.
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6
Maybe 5 minutes.
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7
If you have extra grease, drain it off.
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8
You might not.
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9
Actually, just leave the grease inches A little pork fat never killed anyone.
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10
Add sausage & onion to the pot, and add water to cover the beans.
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11
Add bay leaves.
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12
Bring to a boil and then turn the heat to low, so they are just simmering.
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13
Cook until the beans are soft.
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14
Could be an hour and a half, could be 3 hours.
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15
I've never been able to adequately predict this.
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16
More cooking never hurts, though.
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17
Stir every now and then to make sure they are not sticking to the bottom (if they are, turn the heat down!)
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18
and add water if needed.
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19
If you use a crockpot, it takes about 8 hours or so.
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20
Salt to taste.
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21
A good teaspoon or so, I think.
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22
But be careful -- you can always add more salt, but it's hard to take it away.
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23
Cook the rice according to package instructions.
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24
If you want the beans thicker you can either: a) take a cup or so out, mash 'em up good, stir back inches Or b) stir a tablespoon of cornstarch into a quarter cup of cool water to dissolve it, and then stir this into the beans, and cook another 5 minutes or so.
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25
Serve over the rice, and pass the pepper sauce around.
