Directions:
In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Whisk in flour, stirring constantly until dark brown roux is achieved. Stir in onions, celery and bell peppers. Sauté 3-5 minutes or until vegetables are wilted. Blend in garlic and sauté, stirring occasionally, for an additional 3 minutes. Add chicken stock, one ladle at a time, stirring constantly. Stir in ham and smoked sausage and cook 3-5 minutes. Blend Blue Runner beans into the stock. Bring to a rolling boil, reduce to simmer and cook 45 minutes. Use additional stock or water as necessary to maintain soup-like consistency. Stir in kidney beans, rice, green onions and parsley. Season to taste with salt and pepper. Return to a low boil and serve immediately.
I await your comments! Enjoy!
