Makes about 20 servings

• 1/4 cup bacon drippings
• 2 cups chopped onions 
• 1 ½ cups chopped green bell peppers
• 1 cup chopped celery
• 1 tablespoon chopped garlic
• 1 pound cooked, cubed ham
• 1 pound smoked sausage, cut crosswise into 1/4-inch slices
• 1/2 pound salt pork, chopped
• 2 pounds dried red kidney beans, picked over and rinsed in cool water
• Water or chicken broth
• Salt, cayenne and freshly ground black pepper to taste
• 3/4 teaspoon crumbled dried thyme
• 1/4 teaspoon crumbled dried basil
• 4 bay leaves
• Chopped green onions for garnish
• Chopped fresh parsley leaves for garnish

Heat the bacon drippings in a large, heavy pot (or Dutch oven), over medium heat. Add the onions, bell peppers and celery and cook, stirring, until they are lightly golden, about 10 minutes. Add the garlic and cook for three minutes. Add the ham, sausage and salt pork. Cook for five minutes. Add the beans and add enough water or chicken broth to cover. Season with salt, cayenne and black pepper. Add the thyme, basil and bay leaves. Bring to a boil, then reduce heat to medium-low. Cook, partially covered, for about two hours, stirring occasionally, or until the beans are tender and the mixture is creamy. Add more water or broth if the mixture becomes dry. If you like the beans to be creamier, puree about one-third of the beans in a food processor, in batches, and return to the pot. Cook for another 30 minutes. Remove and discard the bay leaves. Serve hot, garnished with green onions and parsley, over rice.