I think I perfected my technique last night. I was pretty hammered so hopefully I remember the measurements.
First I browned a pound of sausage in about a quarter stick of butter . Added a small onion, half a small bell pepper, and two stalks celery all finely chopped. Cooked until soft and added 2 cloves minced garlic, a small bay leaf, a quarter ( or was it a half) teaspoon of thyme . Let this cook a few more minutes then added 1 large can of blue runners and one regular can red beans. To thin it out I added 2cups of water with 2 teaspoons chicken better than bouillon, 2 packets Goya ham concentrate , and half a teaspoon liquid crab boil. Let it simmer for 30 or 45 minutes. By far some of the best red beans and rice I have ever had.
I'd like to hear how some of you guys doctor up blue runners if you use them.