Loaded Red Beans

• 1 lb dry red beans (soaked overnight)
• 8 cups water
• 1 lb smoked pork butt (cut into 1/2 inch pieces)
• 2 hot banana peppers (chopped)
• 14 teaspoon liquid, smoke-hickory flavored
• 1 tablespoon adobo seasoning
• 1 tablespoon Old Bay Seasoning
• 1 tablespoon cajun seasoning or 1 tablespoon creole seasoning
• 1 tablespoon gumbo file
• 1 teaspoon ground cayenne pepper
• 1 teaspoon black pepper (fresh ground)
• 2 teaspoons celery seeds
• 3 bay leaves
• 1 lb andouille sausages (cut into half moons) or 1 lb smoked sausage (cut into half moons)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 12 green bell pepper (chopped)
• 12 red bell pepper (chopped)
• 4 garlic cloves (minced)
• 1 medium zucchini (chopped)
• 1 cup marsala wine

1. In a large pot add the dry beans, cottage butt and water.
2. Bring to a boil.
3. cover and reduce heat to med low.
4. Add all seasoning and liquid smoke, cover and simmer 1 hour.
5. Heat oil in a pan and add the sausage and saute for 5-8 minutes or until lightly browned.
6. Remove from heat and set aside.
7. After 1 hour of cooking add vegetables, sausage and wine.
8. Continue cooking 30 minutes.
9. For more broth or thinner broth add water as needed.
10. Remove bay leaves and serve over cooked basmati rice with Cheddar Pepper Cornbread.

red beans, water, pork, peppers, liquid, bay seasoning, cajun seasoning, gumbo file, ground cayenne pepper, black pepper, celery seeds, bay leaves, andouille sausages, olive oil, onion, green bell pepper, red bell pepper, garlic, zucchini, marsala wine

Taken from www.food.com/recipe/loaded-red-beans-440992 (may not work)