About the Recipe
Ingredients
Vegetables. Onion, Celery, Green Bell Pepper (I use Jalapeno Pepper for some spicy heat), Garlic.
Meats. Smoked Ham (smoked ham hock is awesome), Andouille Sausage.
Seasonings. Cajun Seasoning blend, dried thyme, dried sage, salt and black pepper.
Beans. Use dried red beans for this recipe, though you can use canned. Red kidney beans can be used.
Liquids. Chicken broth or chicken stock, apple cider vinegar. You can also use water.
Rice. White rice is ideal. Long grain rice is ideal.
Extras. Olive oil for cooking, chopped parsley for serving.
Preparation
First, heat a large pot to medium heat and add the olive oil. Heat the oil.
Add the onions, bell peppers and celery and cook them until softened, about 5 minutes. This is your Cajun holy trinity of vegetables.
Add the garlic and smoked ham and cook another minute, stirring, until fragrant.
Add the andouille sausage, Cajun seasonings, bay leaves, thyme, sage, red beans and chicken broth. Bring to a boil, then reduce the heat.
Simmer for 90 minutes, stirring occasionally, or until the beans are tender and slightly creamy. It could take longer. Just keep testing to your desired doneness.
If the dish starts to dry out, add a bit more stock or water and simmer until done. Cooking times can vary a bit depending on the beans and cooking temperatures.
NOTE: This dish is easy to make in a slow cooker as well.
Stir in the vinegar and mash up the beans a bit with a spoon, if desired, for a creamier consistency.
Serve over rice and garnish with chopped parsley.