Day 1: Add enough water to the red beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the beans absorb the water; they'll more than double in volume.

Day 2: Combine the seasoning mix ingredients in a small bowl. Drain the beans and set them aside.

Heat the oil over high heat and add 1 cup of the onions, bell pepper, and sausage (if using). Cook, stirring frequently, for 6 minutes. Add the garlic, ginger, remaining onions, beans, and seasoning mix. Cook for 5 minutes, add the stock, stir well and cover. Bring to a boil, reduce heat to low and simmer until the beans are tender and starting to break (about 2 hours). Add the parsley, stir, and remove from heat.

Serve over hot rice.

Per serving: 270 Calories; 4g Fat (15% calories from fat); 15g Protein; 42g Carbohydrate; 0mg Cholesterol; 2429mg Sodium Food Exchanges: 2 1/2 Starch/Bread; 1 Lean Meat; 1 Vegetable; 1/2 Fat