No. 12 cast iron pot or pot of equal size
2 lb. red kidney beans
1/2 lb. bacon
3 links smoked sausage, sliced 1/2 inch thick
1/2 lb. sausage, hot
1/2 c. ground chuck
2 lb. onions, chopped fine
3 stalks celery, chopped fine
1/2 bell pepper, chopped
1 tbsp. seasoning
1 lb. tasso or ham hock
1 tbsp. black pepper
1 tbsp. garlic powder
2 bay leaves
1 bunch green onions
3 qt. water

Wash beans and let soak in water overnight. When ready to cook, drain off water. Fry bacon in pot. When cooked, remove from pot. Cook sausage and ground meat together. When done, remove from pot. Cook down sliced smoked sausage and remove from pot. Remove droppings, leaving just enough to saute onions and celery until tender. Add all ingredients to pot. Crumble bacon. Cook until done. Serve over rice. Serves 15.