Red Beans and Rice

1 package red beans, dry
1 bay Leaf
3 celery stalks, chopped
2 bell peppers, chopped
5 shitake mushrooms, dried
Tabasco
3 Saucettes brand tofu sausage, sliced (save the water in the can)
1 handful Kombu brand crumbles*
Salt

Soak red beans overnight. Throw away the soaking water.
Cover beans in water in soup pot and bring to a boil. Do not salt the water until beans are tender.
Soak the shitake mushrooms, and then drain and chop them, saving the soak water.

Sauté celery, bell peppers, shitake mushrooms, Saucettes, Kombu crumbles, bay leaf in oil until tender. Add Tabasco to taste. Add vegetables to red beans and bring to a boil and then simmer until everything is tender. Throw bay leaf away after cooked.
Salt dish only after it has cooked.

*It is easier to crumble when Kombu is frozen.