1 lb. red beans
1/2 lb. ham seasoning
2 smoked ham hocks
1 lb. smoke sausage
2 lg. onions, chopped
1 lg. Bell pepper, chopped
4 celery stalks, chopped
1 tbsp. Polander's chopped garlic
3 bay leaves
1/2 tsp. thyme, powdered
1/8 tsp. allspice
1/8 tsp. cloves
1/2 tsp. chili powder
1/2 tsp. J.D.'s Magic
1/8 tsp. red pepper

Rinse beans well. In large Dutch oven place beans and fill pot to 2 inches from top. On high heat, bring to boil. Lower heat to medium and add onions, pepper, celery, garlic and all seasonings. Cover and simmer for one hour. Add ham hocks, ham seasoning and sausage. Cover and continue to cook. Stir occasionally. As beans begin to soften, take a slotted spoon and mash some against the sides of the pot. This will make your beans creamier. Cook the beans for 2 to 3 hours total or until the beans are soft and tender. Serve with hot white rice.