Southern Beans and Rice

2 lbs dry pinto or kidney beans
16 oz or more hot Italian sausage
2 c. long grain white rice

4 tbsp bacon grease or butter (bacon grease preferred)
1 large white onion, chopped fine
1 large green bell pepper, chopped fine
3 celery ribs, chopped fine
2 tbsp molasses
2 tbsp cider vinegar

1 tsp minced sage or 1/2 tsp dry
1 tbsp dry parsley
1/2 tsp thyme
1 tsp black pepper
2 tsp smoked paprika
1/2 tsp smoked salt
1 tsp kosher salt (or to taste)

Soak:
Begin early in the day by soaking the beans with boiling water.  Pour enough to cover them completely in a large bowl.  They'll soak up the water and expand significantly.  Soak for 4 to 6 hours, until you can pierce them with a finger nail.  They're ready to cook then.

Main Prep:
Get out a large cast iron dutch oven or similar pot.  Put the beans in there and cook on high with enough water to cover.  Add the Italian sausages to the pot too.  While that's cooking, prep the vegetables.  Set a timer for 10 minutes.  When it goes off, remove the sausages, peel them and chop them into small bits.

Melt the fat in a skillet and begin cooking the vegetables.  Add the dry seasonings to the vegetables.  Once they're cooked, add them and the chopped meat to the dutch oven with the beans.  Add the other flavorings and let it simmer for 1 hour.

Taste the broth after that time and balance the salt, sweetness, smokiness, and spiciness to taste.

The beans may need to simmer for a couple hours to fully cook.  Test a couple to see how tender they are.

Cook the rice and serve with the beans.

This is best with Chow-Chow relish