Red Beans and Rice with Smoked Sausage

1 1/2 lb. smoked sausage
1 lb. dry red kidney beans
1 large onion (chopped)
6 cups of water
1 tbsp. oil
2 tsp. salt
1 tbsp. chili powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 tsp. Worcestershire sauce
1 bay leaf

Soak beans overnight. Drain. In a large stewing kettle put oil and soften the onion about 1 to 2 minutes. Pour water into the kettle, then beans and all ingredients except sausage. Cook over low flame for 1 hour (keep kettle covered but allow a little steam to escape), or until beans begin to get soft. Remove 3 or 4 tablespoons beans and mash, then return them to the pot and stir. Continue cooking until bean gravy becomes milky and thickened. Cut up sausage into bite size pieces and add to beans. Continue to cook, covered for 30 minutes. DO NOT fry or boil the sausage before putting them in to the beans. Left over ham or ham hocks may be substituted for sausage, but must be cooked along with the beans from the start. If this is not hot enough for you then add enough pepper to suit your taste. Serve over rice. Don’t forget to remove the bay leaf!