Ingredients: Not cheap.
(Rice Optional, cook your own.. I prefer a dirty rice, if you want advice about the rice.... i might write that recipe sometime)
■ 1 1lb Salt Water Pork chunk, can have skin but you're gonna cut it off.
■ 1 package Italian sausage (spicy, not sweet)
■1 ring/pack Hot pork sausage
■1 ring boudin sausage
■1 ring/pack beef/bison/deer/etc sausage
■1 1/4 pack bacon ( the thin kind )
■3 lb large red kidney beans, dry
■1 lb small red kidney beans, dry
■1/2 lb black beans, dry
■1/4 cup salt
■1 clove garlic, fresh. I tried the black garlic (bruised garlic), it came out pretty good but had a deeper garlic taste.
■1/2 sweet onion
■2-3 large shallots
■ Got truffles or flakes? [don't add or use truffle "oils" in this recipe]
■1 bay leaf.
■3 tbsp Corn Starch and water, mixed well, no lumps.
PREP: MIGHT TAKE OVERNIGHT. - Steep all beans in water, add salt, stir and cover. No heat. Just giving beans time to soften. Needs about 6-12 hours to do the work.
Step 1) Do Beans.
Step 2) Locate large pot, must be larger than 3 gallons.
Step 3) Pour contents of bean soak into the pan then pour beans inside as well.
Step 4) Bring to boil.
Step 5) Cut vegetables, dice/mince and drop them in.
Step 6) remove fleshy patch from Salt Water Pork slab. (put tough portion in soup as a whole if it contains no hair, its pig skin.. you won't be eating it)
Step 7) Cut Slab into inch size cubes. Put into pot. Stir pot.
Step 8)Fry Bacon. When crispy, break it up.. and throw it in the pot.
Step 9) Cut boudin sausage into two long strips, down its length, then, cut it into half-circle slices. Put into pot. (May crumble, its okay if that happens. Some homemade or butchers make softer sausages.)
Step 10) Cut spicy pork sausage into whole circle slices. put into pot.
Step 11) Skin Italian sausage, crumble into pan, fry it until cooked.. then throw it in the pot. drain if you want, you can probably throw the Italian sausage 'drippings' into the pot for the oils. (don't add too much oil/grease/drippings to anything you make.)
Step 12) Chop beef/bison/deer/etc sausage into 1/4 in chunks-ish, then add to pot.
Step 13) Cook on medium high for 3 hours or until beans cooked entirely.
Step 14) 1/4 cup Corn Starch and water, mixed well, no lumps. put it into the pot.
Step 15) Wait for it to finish cooking and then let it cool slightly.
NOTES:
To help you, in case you made this.. remember this notation: to make servings, scoop a ladle of material into a bowl, then get 1 more ladle of the juice. If you do this, you'll get an even pot of beans. If you don't, you'll run out of beans and only have the juice.
2 ladles of material will fit in a 1 quart bag. When voided of air and laid flat on a tray, they can be frozen and stacked for later. (i usually make more when I run out of what I have prepped in my freezer)
This recipe can feed more than 20.