Drawing from Louisiana red beans and rice, this recipe utilizes large dried white beans for their substantial meatiness and ability to soak up flavors, smoked pork sausage, and a smoked ham hock to their full potential. Soak the dried beans overnight before starting, cook slow and steady, then all that is needed is the accompaniment of cooked rice, and maybe some sliced fresh cayenne and a ‘lil splash of vinegar, as you prefer.
Ingredients
2 c large dried white beans (large limas are great), soaked in plenty of cold water with ½ tsp baking soda stirred in, overnight (or up to 24 hours) at room temperature
8 c water
1 smoked ham hock, about 1 ½ lbs
6 garlic cloves, peeled
½ large onion, chopped
2 bay leaves
1 jalapeño chile, stemmed, or ¼ habanero chile, seeded, optional
½ lb smoked pork sausage, quality coarse-grind preferred, sliced ½” thick
1 stalk celery, sliced
2 c water
½ red bell pepper, seeded and sliced
2 tsp -1 tbs Culinaria Creations Traditional Cajun Seasoning, to taste
Directions
Drain the beans. In a large sauce pan or small stock pot, add the beans, 8 cups water, ham hock, garlic, onion, bay leaves and optional chile. Bring to a simmer, cover partially and continue to cook at a low simmer, stirring occasionally, for 1 hour.
Now add the sausage and continue to simmer partially covered for 30 minutes. Add the celery and 2 cups water. Continue to cook as before. After 30 minutes add the bell pepper. Add more water as needed to prevent drying out, 1 cup at a time. When the beans are tender remove the ham hock to cool a little. Add the Cajun seasoning, cover and cook 15 more minutes. In the meantime debone the ham hock and cut into serving pieces. Add back to the pan, taste for seasoning.
Serve hot with cooked rice, and with a bit of sliced fresh chile and a splash of vinegar, such as cane or white wine, as you like. Some chopped fresh parsley and green onion on top are welcome additions to finish.