Cajun Spiced Red Beans

Begin by submerging the pinto beans in a substantial container and covering them with several inches of chilled water. Allow the beans to soak for 15 minutes; then, drain and rinse them thoroughly.

Next, heat a generous amount of bacon grease in a large pot over medium-high heat. Cook and stir the salt pork in the hot grease for 1 minute, taking care not to burn it. Add the onion, celery, bell pepper, black pepper, and chipotle powder to the salt pork; cook and stir until the vegetables are tender and soft, approximately 4 minutes.

Add the smoked sausage, bay leaves, parsley, and thyme to the salt pork mixture; cook and stir until the sausage is nicely browned, about 4 minutes. Stir in the garlic and cook until it becomes fragrant, adding a minute or so more to the cooking time.

Now, stir the soaked pinto beans into the sausage mixture and add enough water to cover the beans completely. Bring the bean mixture to a rolling boil, then remove it from the heat and transfer the beans to a slow cooker.

Cook the bean mixture on High for 1 hour; then, reduce the heat to Low and continue cooking until the beans are tender and creamy, adding water as needed, approximately 6 hours more.

Using a heavy spoon, mash about one-quarter of the beans against the side of the slow cooker; continue cooking on Low until the beans are tender and creamy, adding water as necessary, 15 to 20 minutes more. Remove the bay leaves before serving.