Red Beans and Rice Milton, Florida style

   2 pounds dry dark red kidney beans
   1 15 oz can dark red kidney beans
   2 lbs andouille sausage (fully cooked)
   1 garlic clove, minced (he may mean 1 head of garlic)
     NOTE: I started with 2-1/2 cubes of our frozen minced garlic
   either Zatarain's or Tony Chachere seasoning
     NOTE: I started with 1/2 tablespoon of Tony Chachere's
   4 bay leaves
   Crystal pepper sauce or Tabasco sauce
     NOTE: I started with 5 strong shakes of Crystal pepper sauce
   Trappey's peppers in vinegar
     NOTE: I started with 1 tablespoon pepper vinegar + 2 peppers

   Soak dry beans overnight. Drain, reserving liquid.

   Add soaked beans to crock pot. Slice half the sausage, mince the rest, add to
   pot. Add canned beans. Add half the garlic and generous amount of seasoning.
   Add bay leaves. Add half the pepper vinegar plus 2 or 3 of the peppers and 4
   or 5 shakes of Crystal or Tabasco pepper sauce. Add bean soaking liquid to
   cover. Cook on high 4 hours putting in more garlic, pepper sauce and
   seasoning to taste. Then turn to low heat and leave the cooker on for another
   10-12 hours. If you can't get it to thicken fast enough remove some beans
   from the pot, mash them, then add them back.

   Serve over a bed of white rice, accompanied by generous slices of baguette or
   even garlic bread.