Fenwick Catering Red Beans and Rice

Yield: 8 to 10 servings

1 pound dried red kidney beans
2 quarts water
6 tablespoons bacon drippings, divided
4 cloves garlic, minced
1 large onion, chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
6 to 8 ribs celery, chopped
1 to 1 1/2 quarts water
1 (16 ounce) can tomatoes, chopped (reserve juice)
1/2 teaspoon red pepper flakes
1 teaspoon dried thyme leaves
1/4 pound diced ham
2 pounds hot smoked sausage, cut into 1/4-inch slices
Salt and pepper to taste
Cooked rice

Wash and pick over dry beans. Combine with 2 quarts water and soak overnight.

In a pot, heat 4 tablespoons bacon drippings. Add garlic and chopped vegetables; saut