Preparation instruction: 1. Either soak 4 lbs. dry red beans in cool water overnight or combine cool water and red beans in large pot. Water should cover beans. Bring water to a boil and allow beans to cook to the point of splitting. At this point drain off water. 2. Combine 2 1/2 gallons (10 qts) cool water and prepared beans in a large pot. Bring to a simmer anc cook for 1 hour. 3. Combine 4 cups of cool water and seasoning mix and add to the pot. Stir to combine. Add 2 lbs. of sausage and/or ham to pot. Return to simmer. 4. Cook for 2-3 hours until beans are tender. Serve over hot steamed rice. ALTERNATE METHOD: 1. Rinse 3 (#10 ) cans of red beans (or bean of choice). Cut 2 lbs. smoked sausage or ham, brown in large stock pot. Add rinsed beans and 1 1/2 gallons of water. Bring to a boil. Simmer for 1 hour. 2. Optional: For creamier style beans, remove 4 cups of beans and smash. Return to the pot and combine to thicken.