New Orleans-Style Red Beans with Sausage

1 lb. dried red kidney beans, picked over

1 lb. smoked link sausage, halved lengthwise and cut crosswise into 1/4 in. thick slices

1 large onion, chopped

2 pale-green inner celery ribs (with leaves), chopped

4 garlic cloves, minced, or to taste

6 cups water

4 bay leaves

1 tlbs. dried thyme, crumbles

1 tsp. tabasco

3/4 tsp. garlic powder

1/2 tsp. ground allspice

1/2 tsp. ground cloves

1/2 tsp. freshly ground white pepper

1/2 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

2 tsp. salt

In a bowl soak beans in water to cover by 2 inches overnight.  In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage.  Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours.  Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.

Remove 1 cup bean mixture and mash to a paste.  Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 min.  Serve bean mixture with rice.

Source: Epicurious Food Rebecca Fulcher: Newman Georgia