Creole Red Beans and Rice

1 pound dry red kidney beans

3 quarts water

1 green bell pepper, chopped

1 onion, chopped

4 stalks celery, chopped

2 tablespoons salt

2 tablespoons ground black pepper

2 tablespoons Creole seasoning

3 cloves garlic, minced

1 (16 ounce) package smoked sausage, cut into 1 1/2-inch pieces

2 cups water

1 tablespoon margarine

1 cup uncooked white rice

Pick over kidney beans, place into a large bowl, and pour in enough water to cover by several inches. Soak kidney beans overnight.

Drain kidney beans, transfer to a large soup pot, and cover with 3 quarts fresh water.

Stir in green bell pepper, onion, celery, salt, black pepper, Creole seasoning, and garlic.

Cover the pot, place over medium heat, and bring to a boil.

Reduce heat to low and simmer until beans are tender, about 4 hours.

Mix smoked sausage into the beans; cook an additional 45 minutes, stirring occasionally.

About 30 minutes before serving time, place 2 cups water and margarine into a saucepan and bring to a boil.

Stir in rice, return to a boil, and reduce heat to medium-low. Cover the pan and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Remove from heat and allow to stand covered for 5 minutes.

Serve red beans over cooked rice.