1 lb dry small red beans
1 medium onion, chopped
8 cups water
1 14-oz kielbasa sausage (regular, light, or turkey)
2 1/2-3 teaspoons Tony Chachere's Creole seasoning
1 teaspoon dried thyme
2 cups water
1 teaspoon kosher salt

hot cooked rice
sliced green onion

1. The night before, sort, pick-over, and rise dry beans. Put the beans in a large pot and cover them with water by 4 inches. Cover the pot and soak the beans until morning.
2. Use a colander to drain the soaking liquid and rinse the beans, and return them to the pot; add the onion and 8 cups water. Bring the beans to a boil, reduce the heat to maintain a low simmer, and cook, with the lid slightly ajar, for 3 hours.

3. Meanwhile, prepare the sausage: Heat your oven to 400; line a baking sheet with foil and spray it with non-stick spray. Cut the sausage lengthwise, then in 1/4-inch pieces. Transfer the sausage to the prepared baking sheet and cook for 15 minutes. Remove from the oven and keep warm (I fold the foil around the sausage to make a little packet).

4. At the end of 3 hours, add the cooked sausage, Tony's seasoning, thyme, and 2 cups water. Bring it back to a simmer, cover, and cook for 3 hours, or until the beans are tender. Add the salt, and serve with the rice and green onion.
Makes 6-8 servings.