This is essentially the same recipe as the Creole style beans but uses lard from bacon.
Red Beans, my way
1 lb. red kidney beans (again, see if you can find Camellia beans)
1 lb. bacon
1 lb. smoked sausage
1 large yellow onion
1 bell pepper, seeded and diced
10 cups chicken stock
3 bay leaves
1/4 teaspoon dried thyme (1/2 teaspoon fresh thyme)
2 toes garlic, minced
Kosher salt to taste (optional, the bacon has a lot of salt)
1 tablespoon freshly ground black pepper
1 tablespoon creole seasoning or to taste
1 teaspoon worchestershire sauce
Hot sauce (Crystal is best) to taste
Soak beans overnight in a large pot and use enough water to ensure the beans remain covered in water. Rinse beans and pick through them for rocks and dirt. Put beans back into pot along with chicken stock. Bring to a boil and reduce to a simmer. Continue to simmer for one hour. While the beans are simmering, cook bacon in a heavy skillet. Set aside bacon pieces and drain off excess fat into a heat safe dish or jar. Put half of bacon fat back into your skillet and sautee onions. Leave the brown bits at the bottom of the pan (the gradoo), you will get a lot of flavor from this. When the onions have wilted, add bell pepper and sautee. When vegetables are wilted, add sauteed vegetables, bay leaves, and seasonings to the beans that have simmered. Bring back up to a boil and reduce to a simmer. Simmer for 2 more hours or until beans have become tender and made their own thick sauce. Add sliced smoked sausage to the beans towards the last hour of cooking. Stir occasionally to prevent bottom from scorching. Adjust seasoning as you go.
Serve over hot white rice, use at least one cup cooked rice per serving.