Recipe by: Crys Vaughn @CrysKitchen
1 pound of dried, red kidney beans(Camellia brand preferred)
1 package (12-14 oz.) andouille or regular smoked sausage
1 chopped onion
1 cup chopped green bell pepper
2-4 stalks chopped celery
1-3 garlic cloves, minced
black pepper, to taste
1/4 teaspoon Cajun seasoning , or to taste, optional
1 teaspoon dried basil
2-3 bay leaves
1 meaty ham bone or smoke meat of choice
2 quarts or enough chicken broth to cover beans (money saving tip add water and chicken bouillon powder or cubes instead)
2 tablespoons butter, optional
Kosher salt to taste, only if needed
Sliced green onion, for garnish, optional
Hot sauce, for the table
Now let’s cook!
Rinse and sort beans and place into a deep pot or bowl, adding water to cover beans plus an inch. Soak overnight or; if you don’t have overnight time boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside.
Heat pot large enough for beans over medium high heat add slice sausage and crisp, until brown. Add the onion, bell pepper, and celery and sauté the veggies until tender, about 5 minutes. Add the garlic, black pepper and Cajun seasoning, basil and bay leaf to the vegetable mixture and continue cooking for about 3 minutes, stirring. Add the ham bone or smoke meat, beans and broth.
Bring to a boil. Reduce heat to a simmer and cook, uncovered, for about 2 hours, stirring occasionally, or until beans are tender and slightly thickened. For extra richness, stir in the butter when beans are finished. Remove bay leaves and discard. Remove bone or hocks and pick off any meat, returning to the pot. Taste and adjust for seasonings, adding salt only if needed. Serve over hot, cooked rice and garnish with sliced green onion, if desired.
Let's Eat, 🖤Crys Find more recipe on Instagram @Crys_Kitchen