1 cup dry red beans
4 cups water
1 pound Italian sausage, cut into 1/2-inch slices
1/2 cup onions, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon marjoram
1 bay leaf
1 - 28 oz. can peeled tomatoes
1 cup uncooked rice
1/2 coarsely chopped celery
1 green pepper, coarsely chopped

Wash beans. Soak beans in water overnight. ( or for quick soak, bring beans and hot water to boil and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour. Brown sausage in large saucepan or Dutch oven. Pour off all but 1 tablespoon fat. Add onions and garlic to pan and cook until tender. Add beans and soaking liquid, salt marjoram, and bay leaf. Cover and simmer 1 1/2 hours, or until beans are almost tender. Drain and chop tomatoes, reserving liquid. Add tomatoes, reserved liquid and rice to beans. Bring to a boil. Cover and simmer 10 minutes, stirring once or twice, until rice is tender. Remove bay leaf.  Serve with corn bread.