Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours, 20 minutes
Ingredients:
- Beans:
- Ham soup base
- 1/4 lb. red beans
- ~2 Tbsp. salt
- Cajun seasoning
- 1/2 tsp. baking soda (optional)
- 1/4 lb. Andouille sausage; sliced 1/4-inch thick
- 1/2 md. Onion; chopped
- 1/2 md. stalk celery; chopped
- 1/4 bell pepper; chopped
- 1 lg. garlic cloves; finely chopped
- 1 Tbsp. oil or lard
- 1 Tbsp. tomato paste
- 2 tsp. Cajun seasoning
- Serving:
- 1 1/2 cups cooked long-grain rice
- Chopped red onion
- Chopped bell pepper
- Cider vinegar
- Hot sauce
Preparation:
1. Make 2 quarts of stock according to the directions on your ham soup base.
2. Taste stock and add salt - it should be fairly salty because the beans will absorb so much of it and can stand a lot of salt.
3. Add beans and Cajun seasoning and bring just to a boil. Immediately reduce heat to a gentle simmer, partially cover, and cook for at least three hours.
4. Again, you will have liquid evaporating. You want to end up with mostly beans but with plenty of sauce so add water as needed. (Note: If you're using a slow-cooker and won't be home, add a bit more water up front to be safe.)
5. Taste and check the beans texture. They should be fairly tender at this point, if not add the baking soda (the soda is caustic and will soften the beans - cook another hour). Add additional Cajun seasoning if needed.
6. Once the beans are tender, heat the oil or lard in a skillet over medium heat and sauté the onion, pepper and celery until translucent.
7. Stir in the garlic, tomato paste and Cajun seasoning and cook another minute.
8. Add vegetables, reserved ham and sausage to beans. Simmer for 30 minutes while you cook the rice.
9. Spoon rice into a bowl, add beans, garnish with peppers and onions, serve with vinegar and hot sauce on the side.
Serve with cornbread and beer.