1 pound red beans (dried)
1 large red onion chopped
2 or 3 cloves garlic, minced
1 small bell pepper
1 pound smoked sausage or ham hocks
1 tsp. savory (found in spices at grocery)
salt and pepper to taste
1 bay leaf
1 Tbsp. oil

Heat 8-9 cups water to boiling in pot.
Sort beans and wash thoroughly. Set aside. Cut the sausage links into 1/4" to 1" pieces. If using ham hocks, wash well before using. In a five quart pot, saute vegetables along with sausage or ham hocks in 1 Tbsp. oil until vegetables are translucent. Add the clean beans and boiling water. Bring to a boil over medium heat. Lower temperature to a slow boil and sprinkle savory, salt and pepper to taste. Cook, stirring every 20 minutes scraping the residue from the sides of the pot each time. as the beans get tender, press a few against the side of the pot as you stir so the dish thickens. Cook for 1 1/2 to 2 hours, depending on the altitude (the lower the altitude, the faster the beans will cook). Serve over hot rice with a salad and garlic bread or cornbread. Makes or more generous servings.

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