Red Beans and Smoked Sausage

In a large stewing kettle, add oil and sauté onion for 1 minute on medium heat. Rinse beans in colander. Pour water into kettle, then beans, and cook over low flame (cover kettle in such a way that only a little steam escapes) for at least one hour, or until beans begin to get soft. Remove 2 or 3 tablespoons of beans and mash, and then return them to pot and stir. Continue cooking until bean gravy becomes milky and thickened. Cut sausage into pieces 1½ inches long and add to beans and continue to cook, covered, for 15 minutes; then add 1 level teaspoon salt and however much pepper you can stand – remember there is usually quite a bit of pepper in the sausage. Never try to boil the sausage before putting them into the beans. Beans should be served over rice. This serves 4, but to increase for 6, just add more sausage. Never try to freeze this dish. Leftover ham, or ham hocks may be substituted, but must be cooked along with beans.