BBQSmoke

Here's how I do it, (recipe upsizes in proportion). Seasonings are a beginning volume, always add to taste:

2 lb Red Kidney Beans
8 c Water
2 Smoked Ham Hocks (I use Day's or Kartchner's)
1 t White Pepper
2 t Black Pepper
1 t Thyme
1 t Cayenne Pepper, to taste
1 t Oregano
Salt, to taste
1/4 c Bacon Drippings
2.5 lb Pork Sausage, sliced in 3/8” rounds
2 lg Yellow Onion, chopped
2 Bell Pepper, Green, chopped
4 Celery Stalks, chopped
3 T Minced Garlic
2 lb Tasso, chopped (I use Jacob's when I have it)
3 Bay Leaves
2 T Parsley (dried), or 1/4 c if fresh
4 T Minced Garlic
1 Green Onions, bunch, chopped

Wash and drain the beans and set aside.

Make a stock in a large pot by adding 8 cups of water, ham hocks, white pepper, black pepper, thyme, cayenne pepper, oregano and salt. Bring to a fast simmer and cook until hocks are beginning to fall apart.

In a black pot, heat the bacon drippings. Add the sausage, onion, bell pepper and celery. Saute until sausage is slightly browned and onions are limp. Add the garlic and blend together.

Add the stock, ham hocks, beans, tasso, bay leaves and parsley to the sausage and vegetables. Add more water if needed. Bring back to boil, then lower heat and simmer slowly for 30 minutes. Remove the ham hocks, cut off any good meat and add it back to the pot. Dispose of bones, skin and gristle. Check salt, pepper and spices, adjust to taste. Continue to simmer until the beans are at the desired consistency.

While the beans are cooking, make 3 cups rice.

When beans are ready, add the green onions and continue to simmer for 10 minutes.