Classic Red Beans and Rice

6 lbs. dried kidney beans, sorted and rinsed
18 cloves garlic, minced
6 bay leaves
1� tsp. browning sauce
2 lbs. bacon, diced
3 lbs. smoked sausage, halved and cut into �" slices
1� lbs. cubed cooked ham
1 cup vegetable oil
2 cups all-purpose flour
6 med. onions, chopped
6 green onions, chopped
6 ribs celery, chopped
3 green peppers, chopped
� cup minced fresh parsley
1/3 cup salt
2 tbsp. pepper
22 cups hot cooked rice
hot pepper sauce (optional)

Place beans in large kettles; add water to cover by 2". Bring to a boil; boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and discard liquid. To beans, add 9 quarts water, garlic, bay leaves and browning sauce if desired. Bring to a boil. Reduce heat; cover and simmer 1� to 2 hours or until beans are tender. Meanwhile, in large skillets, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, cook the sausage and ham until lightly browned. Remove and set aside. Add oil to drippings in skillets. Stir in flour until smooth; cook and stir over medium heat until reddish brown, about 12-14 minutes. Add onions, celery and green peppers; cook and stir until tender. Stir into bean mixture. Add bacon, sausage, ham, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove bay leaves. Serve over rice with hot sauce is desired.

Each serving is about 1 cup beans and 1/3 cup rice.

Serves 60-65