Servings: 8

1 pound dried Small Red Beans, Goya Brand preferred 1 pound dried Small Red Beans, Goya Brand preferred
 
1⁄ 4 cup Olive Oil 1⁄ 4 cup Olive Oil
1 large Onion , chopped 1 large Onion , chopped
1 large Green Bell Pepper , chopped 1 large Green Bell Pepper , chopped
2 tablespoons Garlic , minced or pressed 2 tablespoons Garlic , minced or pressed
2 stalks Celery , chopped 2 stalks Celery , chopped
 
6 cups Water 6 cups Water
 
2 Dried Whole Bay Leaves 2 Dried Whole Bay Leaves
1⁄ 4 teaspoon Cayenne Pepper 1⁄ 4 teaspoon Cayenne Pepper
1 teaspoon Dried Thyme 1 teaspoon Dried Thyme
1⁄ 4 teaspoon Dried Ground Sage 1⁄ 4 teaspoon Dried Ground Sage
1 tablespoon Dried Parsley 1 tablespoon Dried Parsley
1 teaspoon Cajun Seasoning 1 teaspoon Cajun Seasoning
 
2 pounds Turkey Polish Sausage 2 pounds Turkey Polish Sausage
1 tablespoon Beef Soup Base, better than bouillon brand preferred 1 tablespoon Beef Soup Base, better than bouillon brand preferred
 
Salt and Pepper, to taste Salt and Pepper, to taste

Rinse beans, and then soak in a large pot of water overnight. (OR place beans in a large pot and add enough water to cover beans by an inch or so. Bring to a boil. Remove from heat; cover and let sit for an hour).
Drain beans and return to pot.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil until onions are translucent.
Add the 6 cups of fresh water to the beans.
Stir cooked vegetables into bean pot.
Add bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer, partially covered, for 2 ½ hours, stirring occasionally.
While beans are simmering, slice sausage into ¼ to ½-inch slices. Place into a large, non-stick skillet. Saute over medium to medium-high heat until browned a bit.
When beans are done simmering, stir the sausage into the bean pot along with 1 heaping tablespoon of Beef Base. Stir to combine and continue simmering, uncovered for 30 to 40 minutes.
Season with salt and pepper to taste. NOTE: Wait until the end to correct salt because the sausage and beef soup base itself contains quite a bit. I usually do not need any additional salt.
Serve over cooked white rice with hot sauce, if desired.

Original recipe calls for 1 pound andouille sausage, sliced but I substitute 2 pounds turkey polish sausage. By all means use the andouille for a spicier (and more authentic) dish.  Original recipe calls for 1 pound andouille sausage, sliced but I substitute 2 pounds turkey polish sausage. By all means use the andouille for a spicier (and more authentic) dish.