2 tablespoons smoked canola oil
1 medium onion, chopped
1 tablespoon Chicken Base
1 teaspoon black pepper
1 teaspoon basil
1 teaspoon garlic powder
2 each bay leaves
1 tablespoon parsley
1 teaspoon red pepper flakes
1 teaspoon thyme
3 cans red kidney beans
1 cup water
1/2 pound smoked beef sausage, sliced
2 teaspoons kosher salt
Instructions
Saute onions in smoked canola oil until soft, add diced sausage and all spices. Add water & beans slow simmer for 2 or more hours. Serve over rice. Great Monday lunch in New Orleans. Personally I use dried beans soaked overnight.