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Categories:
kidney beans ham bone water Worcestershire sauce hot sauce tomato sauce sausage ham onions garlic stalks celery sherry wine thyme basil black pepper Creole seasoning bay leaves
Viewed: 80 - Published at: 7 years agoIngredients
- 1 lb dried kidney beans
- 1 ham bone, with some meat attached
- 9 cups water or 9 cups chicken stock
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 8 ounces tomato sauce
- 1 lb smoked sausage or 1 lb kielbasa
- 1 12 cups ham, from ham bone, cubed
- 1 12 medium onions, chopped
- 6 garlic cloves, chopped
- 2 stalks celery, diced
- 2 tablespoons sherry wine (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon black pepper
- 2 teaspoons creole seasoning, Tony Chachere's
- 2 bay leaves
Method
- Pre-soak beans overnight or use quick soak according to pkg.
- directions.
- Add ham bone, stock, water, tomato sauce, worcestershire and hot sauce to pot with beans.
- Bring to a boil, then lower heat to a simmer.
- (Make a mental note of the time.
- ).
- Saute sausage and ham (a little browning of the meat adds nice flavor), add to pot.
- Sautee onion, celery and garlic in same pan in rendered meat fat, add to pot.
- (Optional) De-glaze pan with sherry, reduce until almost evaporated, add some of the broth from pot to capture browned bits, add back to pot.
- Add remaining seasonings and simmer for a total of 2 1/2 hours from above start time, stirring every half hour.
- To thicken, smash some of the beans against the side of the pot as it simmers, after they have softened, about an hour before done.
- Remove bay leaves and ENJOY!
