New Orleans-Style Red Beans and Rice with Sausage Fulcher

• 1 pound dried red kidney beans, picked over
• 1 pound smoked link sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slicessausage
• 1 large onion, choppedonion
• 2 pale-green inner celery ribs (with leaves), chopped
• 4 garlic cloves, minced, or to tastegarlic
• 6 cups waterwater
• 4 bay leavesbay-leaf
• 1 tablespoon dried thyme, crumbledthyme
• 2 teaspoons dried oregano, crumbledoregano
• 1 teaspoon Tabasco
• 3/4 teaspoon garlic powdergarlic-powder
• 1/2 teaspoon ground allspiceallspice
• 1/2 teaspoon ground clovesclove
• 1/2 teaspoon freshly ground white pepper, or to tastepepper
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1/4 teaspoon cayenne, or to tastecayenne
• 2 teaspoons salt, or to tastesalt
• Accompaniment: white rice

1. 01In 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.
2. 02Remove 1 cup bean mixture and mash to a paste. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes. Serve bean mixture with rice.

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