1 lb. red beans

8 c. water

1 tsp. white pepper

¼ tsp. cayenne pepper

1 med. Onion

½ bell pepper

2 pkgs. turkey sausage 

1 T. sea salt or Creole seasoning (season to taste)

1 or 2 bay leaves

1 bunch onion tops

Approx. 1 T. marjoram

2 slices turkey bacon

3 c. rice

2 T. ketchup

Soak beans in about 8 cups of water overnight.  In morning, pour beans in to a strainer to drain and rinse.  Then place in Dutch oven with 8 cups of water.  Add a salt or Creole seasoning, white pepper, onion, bell pepper, onion tops, cayenne pepper, bay leaves, ketchup, marjoram and turkey bacon (tear in pieces).  Meanwhile, separately in skillet, cook 2 packs of turkey sausages, sliced.  When thoroughly cooked, pour the entire thing, including drippings, into beans.  Bring to a boil, then turn down halfway between low and medium or a little less for about 2 hours or until beans are tender.  When cooked, get about ½ cup of the beans and smash, then add back into beans.  Serve over rice.