Red beans and rice

1 (1-pound) package Camellia Brand Red Kidney Beans
1 pound smoked sausage, sliced
1 1/2 cups of ham, cubed
8-10 cups water
1/4 stick of butter
1/4 cup of all purpose flour
2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)
1 toe garlic, chopped (I used dried garlic from the NOLA school of cooking)
1 bay leaf
Onion powder to taste
Garlic powder to taste
Salt to taste
Pepper to taste
Cajun seasoning to taste
White Rice

1. Toss dried beans into a pot filled 1/2 way with water (making sure all beans are under the water). Soak for 3 hours. Dump out the water and refill. Bring to a boil, reduce heat and simmer the beans for 2 hours.
2. Brown up the sliced sausage and toss in the pot.
3. In the skillet you used to brown the sausage, add the butter, garlic, and trinity. Cook till the veggies are soft. Toss in the flour and mix all together.
4. Toss veggies in bean pot with a bay leaf, ham cubes, and add seasonings.
5. Bring to a boil, reduce heat, and simmer for 2 hours.
6. Serve over cooked white rice.