2 1/2 cups dried red kidney beans
8 cups water
1/2 cup of beef stock
2 tbsp. vegetable oil
2 onions, chopped
1 green pepper, chopped
2 stalks celery, chopped
1 lb. smoked pork sausage, diced
1/2 lb. ham, diced
3 bay leaves
1/2 tsp. thyme
1/4 tsp. cayenne (to taste, but beware!)
salt and pepper
chopped green onions or parsley for garnish.

Cover beans with 3 times their volume in water, let stand for 8 hours or overnight. In a large pot combine beans, 8 cups of water and beef stock, bring to a boil. Meanwhile in a large skillet, heat oil, add onion and garlic. Cook stirring 3 minutes. Add green pepper and celery, cook stirring 2 minutes. Add sausage and ham, Cook stirring 3-5 minutes until browned. Stir in onion mixture, along with bay leaves, thyme, cayenne, salt and pepper, to boiling beans. Reduce heat to medium low and simmer covered 1 1/2 hours. Uncover and simmer 30 minutes, until beans are very tender and juices have thickened slightly. Puree about 1 cup of cooked beans. Add back to the bean mixture. Discard bay leaves. Taste, adjust seasoning. Serve over bowls of rice. Garnish.

This recipe was contributed by Andrew from the Radiant Recovery Community Forum.

I know this takes a long time, but it tastes great and makes about 6-8 servings! It also freezes well. This is traditionally eaten on Mondays in New Orleans (don’t ask me why)