Red Beans and Rice

In a medium saucepan, cover the beans with water by 2 inches. Soak 10 minutes. Bring to a boil over high; boil 20 minutes. Drain and set them aside.

Heat the oil in a large Dutch oven over medium-low. Add the sausage, and cook until it is barely browned, 4 to 5 minutes. Remove the sausage and set aside. Add the onion, bell pepper, and celery to the same Dutch oven. Cook over medium heat until the vegetables are soft, about 10 minutes. Add the bay leaves, thyme, oregano, cayenne, salt, pepper, and garlic; stir. Add the reserved sausage and beans, and enough water to cover everything by 2 inches. Increase the heat to high, and bring to a boil. Reduce the heat to medium-low. Cook, uncovered, stirring occasionally, about 2 hours. Add water as needed, keeping beans covered by an inch of water at all times. When the beans are soft, use a wooden spoon to mash ¼ of them. Stir, and cook over medium-low heat for about 1 ½ hours, until the beans are creamy. Add water as needed.

Taste for salt and pepper. Serve the beans spooned into bowls over the rice. Sprinkle the green onion over, and serve with Tabasco.