| 1 | lb | Dried pinto beans |
| 6 | qt | Water or beef stock |
| 2 | | Bay leaves |
| 3 | oz | Dried tomatoes |
| 1 | tb | Sage |
| 1 | ts | Oregano |
| 3 | ts | Cayenne powder |
| 1 | tb | Black mustard seed; roasted |
| 1 | tb | Cumin seed; roasted |
| 1/2 | c | Worcestershire sauce |
| 1/2 | c | Nuoc mam |
| 1/4 | c | Black pepper |
| 1/4 | c | Hot paprika |
| 1/4 | c | Ground cumin |
| 4 | lg | Chipotle peppers; torn into pieces |
| 2 | lg | Jalapeno peppers; chopped |
| 2 | lb | Fresh tomatoes; chopped |
| 1 | cn | (28-oz) peeled tomatoes; chopped |
| 12 | oz | Tomato paste |
| 2 | | Heads garlic; pressed |
| 2 | lg | Yellow onions; chopped |
| 4 | tb | Canola oil |
| 1 | lb | Kielbasa |
| 3 | lb | Ground beef |
| 2 | tb | Dried shrimp |
| 1 | c | Smoked oysters |
| 1/4 | c | Honey |
| | Salt to taste |
