Red Bean gumbo

Forgot where I got this recipe, but its mighty tasty! (ETA: as posted below, it's a John Folse Recipe)

Red Beans and Rice Gumbo
PREP TIME: 1 Hour
SERVES: 10-1
In South Louisiana, we normally think of red beans as a "Monday" dish and always serve them over rice with a link of smoked sausage. This gumbo variation started out as a perfect solution to making use of leftover red beans and rice. Today, it’s a fall delicacy.
* INGREDIENTS:
* 1 (16-ounce can) Blue Runner New Orleans Red Beans
* 1 (10-12-ounce) can red kidney beans in water
* 1 cup cooked long grain rice
* 1/4 cup vegetable oil
* 1/4 cup bacon fat
* 1/2 cup flour
* 1 cup onions, diced
* 1 cup celery, diced
* 1/2 cup bell peppers, diced
* 1/4 cup garlic, minced
* 1 quart chicken stock or
* water
* 1 pound sugar cured ham, diced
* 1/2 pound smoked sausage, sliced
* 1/2 cup green onions, sliced
* 1/2 cup parsley, chopped salt and pepper to taste
* METHOD:
In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Add onions, celery and bell peppers and saute 3-5 minutes or until vegetables are wilted. Add garlic and saute, stirring occasionally, for an additional 3 minutes. Add chicken stock, blending well into the roux mixture. Add ham and smoked sausage and cook 3-5 minutes. Add Blue Runner beans, blending well into the stock. Bring to a rolling boil, reduce to simmer and cook 45 minutes. Add additional stock or water as necessary to maintain soup-like consistency. Add cooked kidney beans, rice , green onions and parsley. Season to taste using salt and pepper. Return to a low boil and serve immediately.

I live in Louisiana, born and raised, and I have never heard of red bean gumbo... Is that weird?

I'm trying to envision what this is like. Anyone have a picture for reference?

Not mine, but pulled an image from the google

Put some hard boiled eggs in that pot too.

It just looks like creamy red beans. Aka more stock than usually used. A good buddy of mine makes his beans runny. Not soupy like that where you’d need a bowl, but very close.

No, you drop raw eggs in and let em cook!

Sorry I forgot to post yesterday.

Red Bean Gumbo
(Festival of the Bonfires Favorite)

8qt pot:

1 cup oil
1 cup flour(all purpose)
3 large onions
2 bell peppers
3 sticks celery
1 can rotel w/ chilies
1 length andouille
6 links smoked sausage
1 lb ham seasoning
1 lb smoked turkey necks (optional)
1 bunch shallots
1/2 bunch parsley
3 tbsp worchestershire sauce
Hot sauce to taste
2 tbsp liquid smoke (if no turkey necks)
4x 12 oz cans blue runner red beans (or 3/4 lb dry beans)

Puree red beans a little. Make roux with oil and flour (dark brown). Add onions & stir until transparent. Add celery. Simmer a while, approx. 20 minutes. Add rotel and simmer for 15 minutes (rinse cans and add to pot). Add bell peppers and some of the shallot whites and stir for 10 minutes or so. Add all of the meat and mix well. Cook for a short time, then add red beans, garlic puree, Worcestershire sauce, and hot sauce. Bring to a boil and cook on low heat at a small roll for 1/2 hour. Toward the end of the 1/2 hour add rest of shallot whites, shallot greens, and parsley.
*Note: If turkey necks are used, it is best to pre-boil and de-bone, keeping the stock for your water to add for consistency. This will also add to the smoke flavor and salt taste.