This is another one of big daddy's favorites. I just happen to have pinto beans, but you can use, red beans, or white beans for this too. The key is just to season really well. We're from New Orleans, if you cut us, we'll bleed seasoning. hehehe Enjoy!
1Boil the salt meat and gizzards together in large pot full of water. Needs to boil till tender about an hour. Test.
2Chop all seasonings and put in cast iron pot with about 3 tablespoons vegetable oil. When seasonings are tender, add bacon and sausage and cook till meat starts browning.
3Add beans, tomatoes and okra, and chicken broth. Bring to boil till liquid is reduced and thickens up like a stew consistency. I add my tony's, salt and pepper and garlic powder at this time, to taste.
4Add gizzards and salt meat and simmer for about 30 minutes.
5You can use regular white or brown rice, I used dirty rice mix as it just adds to the flavor of the dish and it's what big daddy likes.
6NOTE: I never serve this on the day I cook it. I wait till the next day, as it will always taste so much better then, because all the flavors have over night to come together even more.
7NOTE: When I use fresh beans which is the majority of the time I start two days ahead and let them soak in water for 24 hours with about 1/2 teaspoon of baking soda as it cuts down on the gas in the beans. I don't put them in the fridge when I soak them and the liquid is more like six cups when cooking fresh beans, the rest is the same. When cooking red beans and white beans I always use fresh beans.