This is a staple here in the south and most people have a little variation on the dish. We use a spicy sausage to give it more kick but any will do.
1 yellow onion or ½ of a large one
¼ cup of bell pepper
2 to 3 cloves garlic
1 stalk of celery
two links sausage cut into bite size pieces
4cans kidney beans not drained
rinse the cans out and pour the water in pot at least 2 to 3 cans of water.
dash of Cajun spices we use Zatarains
my wife secret ingredient juice from Greek peppers about two tablespoons.
Cook onion,bell pepper,celery till clear then add beans reserving a few to smash up and place in to thicken mixture. Add everything else and let simmer for about 2 hours uncovered. Checking to see if more water needs to be added. Taste every now and then to see if anything needs to be adjusted like more Zatarains but over rice and garnish with green onions.
Add a little potato salad and garden tomatoes