— 1 pound Camelia red beans
— 1 large onion
— 1 large bell pepper
— 3 stalks celery
— 4 cloves garlic
— 3 bay leaves
— Slap ya Mama seasoning
— Smoked neck bones
— 1 pound Good quality smoked sausage
Placed smoked meat and chopped seasoning on a sheet pan lined with foil. Wrap tightly and place in a preheated 375° oven for an hour. (Feel free to boil your meats if that’s what you prefer.)
Add red beans to a large, heavy pot and cover with about 2 quarts of water. Add salt, pepper and bay leaves. Cook uncovered on med high heat for about an hour.
Remove smoked meat and seasoning from the oven and carefully add the meat, vegetables, and the liquid to the beans. Season to taste, cover and reduce heat to medium.
(You’ll need to stir the beans occasionally and add a lil more water to the pot if necessary) Cook an additional hour and a half or so until beans are nice and tender and the broth is thickened.