CAJUN BEANS AND RICE

Cajun Beans and Rice image

Provided by Susan Din

Time 2h50m

Number Of Ingredients 19

Previous Next

1 lb dry beans(sm red, kidney, or pinto)
2 large yellow onions
2-3 Tbsp chopped garlic
3 large celery stalks
1 c 1 lg bell pepper - green, red - combo
1 Tbsp worcestershire sauce
2 tsp bottled hot sauce - or to taste
4 qt water - 16 cups
1 Tbsp thyme, dried
1 Tbsp oregano
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
3 Tbsp parsley, dried
1 small bay leaf
2 tsp salt
1/2 tsp black pepper
12-16 oz smoked sausage
1-3 optional - 1 whole smoked ham hock, or 3-4 pieces smoked ham ends

Steps:

1. To shorten cooking time, you can soak your beans 6-10 hours ahead. Drain and rinse then proceed.
2. Place beans in a soup/stock pot and add water. Place over high heat and begin to prep other ingredients.
3. Chop celery, onion, garlic, and peppers, adding to pot. Add all remaining ingredients except smoked sausage.
4. During the cooking process, add water as needed to ensure a fairly loose boil. Cook at a low boil for 1 1/2 hours, and check the beans for tenderness. Add smoked sausage and continue cooking till beans are completely tender.
5. At this point the pot can be thickened or left more soup like. To thicken, remove some of the beans from the pot, mash them with a potato masher and return to the pot. In addition, you can increase the heat and reduce by boiling rapidly for several minutes. Adjust seasoning if needed and serve over hot white rice.