Directions
- 1Start by soaking 1 pound of Navy beans.
- 2Chop 1 pound of Andouille sausage.
- 3Brown the sausage on both sides.
- 4Add the "holy trinity": onion, bell pepper, and celery.
- 5Once the onions are translucent, throw in 2 tablespoons of garlic.
- 6Add your cleaned and drained beans.
- 7Add 2 pounds of smoked ham hocks.
- 8Add just enough water to cover everything.
- 9Season with 1 tablespoon of chicken base, 1 teaspoon of Cajun seasoning, 1 teaspoon of garlic herb, 1 teaspoon of black pepper, and 2 bay leaves.
- 10Add a couple of dashes of hot sauce.
- 11As the water cooks down, continue to add more water.
- 12After 2 hours, start on the rice.
- 13When the beans are tender, pull out the ham hocks, remove the bones and fat, and add the meat back in.
- 14For creamy beans, you can mash them a bit.
- 15Serve on top of rice.
Ingredients
- 1 pound navy beans
- 1 pound andouille sausage
- 1 onion
- 1 bell pepper
- 1 celery
- 2 tablespoons garlic
- 2 pounds smoked ham hocks
- 1 water
- 1 tablespoon chicken bouillon
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic herb
- 1 teaspoon black pepper
- 2 bay leaves
- 2 dashes hot sauce
- 1 rice
Equipment
large potknifecutting boardwooden spoonrice cooker
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