Instructions: Day 1: Add enough water to the red beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the beans absorb the water; theyll more than double in volume.

Day 2: Combine the seasoning mix ingredients in a small bowl. Drain the beans and puree 1/2 of them with 1 cup of the stock. Set aside.

In a preheated 6-qt pot, add the onions, bell peppers, and bay leaves.

(Add the sausage, if using.) Cook, stirring occasionally, for 10 minutes.

Add the seasoning mix and the beans, and cook, stirring occasionally, for 45 minutes. Add the pureed bean-stock mixture and cook for 15 minutes.

Stir well, then add the remaining stock. Bring to a boil, then reduce the heat and cover. Simmer until the beans are tender, about 1 hour.

NOTES : These beans, served alone, are very hot. You can alter the heat by using milder chile peppers. Serve them with rice, tortillas, or sour cream to cool them off.

Use these beans in the Black Bean Bread or serve over rice.

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