1 pkg. 16 bean (about 2 cups)
3 qts. water
1 lg. can tomatoes
2 cans Rotel tomatoes and chilies
1 tbsp. Tabasco
2 c. celery, chopped
2 c. chopped onion
2 cloves garlic, chopped
1 lb. smoked sausage, sliced
2 raw boneless chicken breast, chopped
2 chicken bouillon cubes

Soak beans overnight. Drain. Put all ingredients in large pot. Boil or simmer gently for as long as it takes for beans to be tender, 4 to 6 hours.

While cooking, skim foam from top occasionally. May add bay leaf or any other seasoning. When done, serve over rice with cornbread and a green salad. This makes a lot. Jalapeno cornbread is good with it. See bread section for this recipe.