Red Beans & Rice

Red Beans & Rice
2 lb. Camellia Red Kidneys
1lb smoked sausage, sliced
8-10 cups water, or enough to cover beans completely and 2 inches above
1 onion, chopped
1 toe garlic, chopped
2 Tbs. oregano
Salt to taste
Red Pepper to taste
Rinse and sort beans. Place in 5-6qt crock-pot. Cover with water and soak overnight. In the morning, turn crock-pot on low. Add chopped onion, garlic, salt, oregano, red pepper and sliced smoked sausage plus enough water to cover beans completely and 2 inches above. Cook on low for 9-10 hrs. Serve over hot cooked rice.

Beans 'n' Sausage

Beans 'n' Sausage
1-1/2 pounds bulk hot pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 can (31 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups ketchup
3/4 cup packed brown sugar
2 teaspoons ground mustard
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover. bake 20-30 minutes longer or until bubbly.