Thirteen Bean and Sausage Stew

2 cups chopped onion

3 tablespoons chopped garlic

1 – 28 ounce package 13 bean soup mix or 2 cups uncooked beans

1 – 14.5 ounce chopped tomatoes with juice or 2 cups chopped fresh tomatoes

1 cups red or white wine (optional)

2 bay leaves

5 cups water

olive oil

1 pound spicy sausage or kielbasa

½ cup chopped fresh parsley

salt and fresh pepper to taste

Tabasco sauce to taste

In a large, heavy soup pot, sauté the onion and garlic in olive oil until soft. Add the chopped tomatoes, wine and bay leaves. Bring to simmer. Add the 13 beans and five cups of water. Bring to a simmer and cook until covered, for two and a half to three hours, stirring occasionally, until the beans start to split and are almost done.

Cook the sausage until it is brown on all sides, then slice and add to the beans. Stir in the chopped parsley. Cook for another 30 minutes. Season to taste with salt, fresh pepper and a dash of Tabasco sauce.