A pot of crap.

Here is a not so traditional red bean recipe that really leaves nothing to be desired. It requires a fair amount of stuff, but nothing uncommon or difficult to obtain. With that said, here she blows. 
For the beans:
2 pounds of Camellias:

For the base. 
1 pound of Andouille sausage.
1/2 pound of bacon. 

And 1 pound of seasoning blend. 

Chop up the Andouille and bacon. 

Start browning the bacon in a dry pan. After about a 3 minute head start, add the Andouille to the bacon. The object here is to get a good amount of pork grease built up. 

After a good amount of grease has built up, add the seasoning blend to the meat and grease. 

Keep frying until the vegetables absorb the greasy goodness. It should look similar to this or like a hippy in a windstorm. 

At this point, load the pot up with ham hocks. Throw them right on top of your meat and vegetables. 

Dump in enough chicken broth and/or stock to cover the hocks. 

At this point, pressure cook this concoction for 1 hour. The goal here is to cook the bacon, Andouille and vegetables down to nothing but a liquid. Only the ham hocks should remain for the most part. Everything else will be just about reduced to a liquid baste. There will be some remnants of the three, but that's fine and exactly what you want.  
Next, add your beans and spices. Here is what I add in the following pic. Note: If you are using a PC, do not add the salt until the cooking is complete. 

Now that your beans and spices is in the pot, add enough chicken stock to fill 3/5ths of the pot. Cook under pressure for 15-20 minutes depending on your PC. 
Open the pot and add 1 pound of hot sausage. I like Conecuh. Also add 1 pound of beef sausage. 



Here is a step that you can skip if you so chose. I like my grub pretty hot. As such, i marinate the beef sausage and cut up pork sausage in cayenne and liquid crab boil. 


Simply dump it on and cover for about 10 minutes. 

A honest to goodness warning here. The liquid crab boil is extremely potent. Very few sissys or whimps will be able to stand the heat. Use at your own peril as only you know how tough that you are. 
Next, add this to the pot and cook under pressure for 1-3 minutes depending on your PC. 

And that's all she wrote. Open it up and enjoy almost 2 gallons of fiery pork sausage, beef sausage, ham hocks and beans. All cooked in sausage and bacon grease. 

As always, I hope that y'all enjoy this simple southern delight. And thanks for taking a peek my friends. I know that time is money and every second counts. With that said, may your hair grow well beyond you arse.