Make-Ahead Smoky Red Beans And Rice

Combine dried red beans and half the water in a large pan. Bring to a boil. Reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand one hour.

Drain well. Return beans to pan. Add remaining water, onion and next 7 ingredients. Bring to a boil. Cover, reduce heat and simmer 2 hours or until beans are tender, stirring occasionally.

Add sausage and simmer, uncovered, another 30 minutes. Remove and discard bay leaf. Cool.

To Store: Refrigerate bean mixture in a tightly covered container up to 3 days. Freeze in an airtight container up to 2 weeks.

To Serve: Thaw in refrigerator. Place bean mixture in large pan. Cook over medium low heat, until thoroughly heated, stirring occasionally. Serve over rice.