K-Jon's Red Beans and Rice

• 1 lb kidney beans, dried or 4 caned light red kidney beans
• 1 12 cups diced onions
• 2 cups bell peppers, diced
• 1 12 cups celery, diced fine
• 14 cup garlic, minced fine
• 1 teaspoon dried basil
• 1 tablespoon dried thyme
• 2 tablespoons dried parsley
• 1 tablespoon paprika
• 14 teaspoon cayenne pepper (optional)
• 4 bay leaves
• 2 cups chicken stock
• 2 cups beef stock
• 4 cups water (or as needed)
• 14 cup Worcestershire sauce
• 2 lbs meat, total (smoked sausage, ham hock preferred)
• 2 tablespoons bacon fat or 2 tablespoons oil

1. Soak beans overnight and add a pinch of baking soda, this will soften the hulls and break the beans down easier.
2. cook vegetables 15 minutes or until soft.
3. Add spices and cook 5 minuted more.
4. Add beans and add stock, and ham hock if using.
5. Bring to soft boil and cover.
6. I like to cut the sausage on the bias and cook in separate pan crispy and set aside.
7. cook the beans for 3 hours or until they start to break down and get creamy.
8. You might have to take out 1 cups of bean mixture and puree with a splash of olive oil to thicken the beans.
9. also if you have used the hock pull the meat from the bone and cut into bite size pieces if needed.
10. Now add you crispy sausage and cook 15 minutes more.
11. Serve over rice and crusty french bread, oh yea Beer.
12. I also like to add hot sauce or Worcestershire sauce at the table.

kidney beans, onions, bell peppers, celery, garlic, basil, thyme, parsley, paprika, cayenne pepper, bay leaves, chicken stock, beef stock, water, worcestershire sauce, meat, bacon

Taken from www.food.com/recipe/k-jons-red-beans-and-rice-464527 (may not work)