TOP SECRET Red Beans and Rice Recipe

Ingredients

2 lbs fresh/dried red beans, soaked

2 lbs white onions, diced

3 lg green peppers, diced

5 stalks celery, diced

1 pkg thick bacon

6 tblsp garlic, crushed

3 lbs Jacobs andouille, cut into circles and then in half (half moon shaped pieces)

1 lb Jacobs smoked sausage, cut the same as the andouille

2 lbs Jacobs tasso, diced

6 tblsp liquid smoke

6 large cans Blue Runner Creole Cream Style Red Beans (27 oz)

12 cans red beans (15 oz)

Long grain white rice, cooked

Preparation
Put enough vegetable oil in a large Dutch oven to cover the bottom of the pan. Heat the oil, and then fry the bacon. Once bacon is crisp, remove it and discard (or eat!), but leave all oil/grease in the pan. Add all meat and saute in bacon oil/grease. Remove meat. Add onion, green peppers, celery, and garlic and saute, stopping just short of being completely clear/soft. Turn off heat and put meat back in pan with vegetables. Add dried beans and cover with water. Cook beans slowly until done, but still firm. Add canned beans, liquid smoke, and Blue Runner beans, and stir. Instead of liquid (water), mixture should resemble a roux. Cook on low heat for 1 hour, stirring frequently. Serve over white rice with sweet cornbread or French bread.

NOTE: You can use 6 additional lbs of fresh/dried red beans (8 lbs total) if you don't want to use canned beans. Also, if your fresh/dried beans dissolve during cooking, add canned beans as necessary.