Ingredients:
16 oz. red beans, soaked
1 tblsp bacon grease (or olive oil)
1 bell pepper, chopped
1 medium yellow onion, chopped
2 celery ribs, diced
6 garlic gloves, minced
¼ 1b. andouille sausage, cubed
½ cup parsley minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried leaf oregeno
1 teaspoon of paprika
1 tblsp. Worcestershire
Cayenne, Salt and Black pepper to taste
2 smoked ham hocks
8 cups of chicken broth (have extra)
Rice (on side)

Directions:
*Soak your beans over night
*In a large pot on medium heat, sauté in bacon grease the onion, celery and bell pepper for 10 min.  Add the garlic and sausage to the pot – cook for 2 mins.  Add the rest of the ingredients to pot.

*High boil for 20 min.
*Cover pot and simmer for 40 min.
*Lid off – simmer for 2 hours
Add broth as needed
Stir as needed
*Once beans are soft it’s ready!  Serve with rice & Cornbread