Ingredients
1lbred beans,dried, 500 g
¼cupolive oil
13ozAndouille sausage
1largeonion,2 cups, chopped
1mediumbell pepper,chopped
1largecelery,rib, chopped
6garlic cloves,finely chopped or minced
2tbsptomato paste
2tspItalian herbs,dried
1tspcajun seasoning
½tspcumin,ground
½tsppaprika
⅛tspcayenne pepper,or to taste, optional
3thyme,sprigs
1ham hock
6cupswater
2bay leaves
¼cupparsley,fresh, chopped
2tbspgreen onions,chopped
½tspsalt,or to taste
¼tspblack pepper,cracked, or to taste
Preparation
Rinse beans then soak in a large bowl with water overnight. When ready to cook, drain the soaked beans, give them a rinse and set aside.
Heat oil in a large heavy-based pot over medium-high heat. Fry sausage until slightly browned while stirring occasionally, about 5 minutes.
Add onion, bell pepper, celery, and garlic, sauté for 3 to 4 minutes until soft and fragrant.
Season with tomato paste, Italian herbs, paprika, cajun seasoning, cumin, paprika, cayenne and thyme sprigs. Sauté, stirring occasionally, for a further minute.
Add the ham hock, water, and pre-soaked beans.
Season with a pinch of salt to taste and black pepper. Bring to a boil, then reduce heat to low and cover the pot.
Let simmer while stirring occasionally so that the beans don’t stick to the bottom of the pot, for about 1½ to 2 hours or until beans are tender.
Carefully remove ham hock and shred meat off the bone. Stir the meat back into the pot and discard bone.
Add parsley and simmer for a further 10 minutes. Taste test and adjust seasonings accordingly.
Discard bay leaves and thyme. Serve beans over rice with green onions and hot sauce.
