Yield: Serves 6-8 as a main course
1 pound smoked link sausage, halved lengthwise and cut crosswise into 1/4 inch thick slices. (Bone Doctors' smoke fresh andouie sausage with apple wood)
1 pound dried red kidney beans, picked over
1 large sweet onion, chopped
2 pale-green inner celery ribs with leaves, chopped
4 garlic cloves, minced
4 cups water
1 16 ounce can of lower sodium chicken broth
4 bay leaves
1 teaspoon Bone Doctors' Fire & Brimstone (or your favorite hot sauce)
2 Tablespoons Bone Doctors' Premium Spice Blend
Accompaniment: white rice
Soak beans in water overnight. Drain, then combine all ingredients in a 6 quart heavy kettle. Bring mixture to a boil and simmer, covered for 2 hours. After 2 hours, using a potato masher, lightly mash the mixture while still in the pot. Remove lid and continue cooking at a low simmer for another hour, adding water to desired consistency if needed.
Serve mixture with rice.