re: Red Beans & Rice

Brown sliced Manda sausage and chopped onion in a splash of vegetable oil in a dutch oven. Remove sausage. Add enough water to amply cover beans. I use the "fast-boil" method instead of the overnight soak -- bring beans to a boil and let them boil for approx 10 minutes. Reduce heat to a simmer and let the beans cook until done, adding water as necessary.

For years I had a problem with some of the beans not getting done thoroughly while some were too mushy. I heard somewhere that not adding salt until the beans were soft would remedy this problem. Not sure why, but this has proven true for me. SO -- after beans are as done as you wish -- season with Tony's, Tabasco, s&p, etc. Add browned sausage in last ten or fifteen minutes of cooking. I have been known to throw in a touch of cajun brown gravy mix to thicken the gravy if necessary.