Red Beans and Rice by Erythrosine

I made the best beans I've ever made today, so good that I need to write down the recipe so I can repeat it. They were a hit at the party we took them to this afternoon.

Red Beans and Rice
one pound small red beans
one large green bell pepper, diced
two small serrano (hot) peppers, seeded and chopped fine
(don't forget to wear a disposable glove for the pepper evisceration step)
five stalks celery, diced
two large hot onions, diced
five bay leaves
one tablespoon bacon grease
about half a pound of ham, diced
half a pound of andouille sausage (garlicky smoked sausage), diced
one 10-ounce can tomatoes and green chilies (e.g. Rotel Original))
two teaspoons "Better Than Bouillon" chicken flavor
3/4 cup white basmati rice
fresh ground black pepper
two large cloves of garlic

The beans were soaked overnight and drained, then cooked for an hour in eight cups of water, then most of the other ingredients were chopped and added, as the beans continued to cook. The second onion was cooked until slightly browned in bacon grease and then added. After another hour or two of cooking, the rice was added and cooked until done. I put the garlic through a press and added it only after I finally turned off the heat.