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You need a large heavy pot to cook this.
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wash and soak beans overnight or at least a few hours.
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in your large pot add butter and simmer the onions and garlic till soft.
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add soaked beans to pot.
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add enough water to cover beans by two inchs.
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bring to heavy boil for 10 minutes stirring often so beans do not stick to pot.
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turn to medium heat add spices and sauces continuing to stir every 5 to 10 minutes.
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after about 30 minutes on medium heat turn to low heat and let cook down for at least 1 hour stirring every 20 or 30 minutes preventing beans from sticking.
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If you find the beans have stuck , do not scrape them .
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Just let them stay on the bottom, the rest of the beans will be fine.
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Make sure to keep adding water as the beans cook keeping the water level at a point that the beans will stir and not become pasty.
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You will not add water the last 30 minutes of cooking so the beans will thicken up a bit.
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You do not want watery beans.
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Cut and add the sausage the last 45 minutes of cooking time if it is a short cook (under 2 hrs) or the last two hours if it is a long cook (4 hrs).
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Personally I like the long cook as the beans get softer have develop a better flavor.
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I like to skin the casing from my sausage and cut into thin slices or 1 in slices quartered.
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About 30 minutes before serving cook rice you favorite way so that it is fluffy and not sticky.
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My favorite way is to bring water to a boil in a large pot, enough to cover rice by 4 or more inches.
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Wash rice in a colander and add to boiling water.
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Boil till rice is soft to the bite test adding water to the pot often keeping it above the rice level by an inch or two at all times.
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Remember to stir the rice often keeping it from sticking to the pan and clumping.
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Once done, pour rice into colander and run under cold water stirring constantly removing excess starch (1 min).
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Set aside.
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To reheat rice simply run under hot water in colander.
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As a general rule of thumb serve 1 part rice 2 parts beans.
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This is a basic recipe add more or less spice and salt to suit your taste.
