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Categories:
beans water ham soup base oil ham bone onion garlic celergy pepper fresh parsley bay leaves salt cayenne pepper black pepper
Viewed: 117 - Published at: 5 years agoIngredients
- 1 lb dry dark red kidney beans
- 8 C. water
- Optional: 1 t. ham soup base
- 1 T. oil
- 1 ham bone with meat, or 1/2 lb sausage sliced
- 1 large onion, diced
- 1 garlic clove, finely chopped
- 1 rib celergy, chopped
- 1 jalapeno pepper, finely chopped
- 1/4 C. fresh parsley, chopped
- 3 bay leaves
- 2 t. salt
- 1/4 t. cayenne pepper
- 1/2 t. black pepper
Method
- 1. Rinse and clean up beans. Soak in water overnight.
- 2. Separately, brown ham bone (and sausage if not cooked) in stock pot in oil. Set aside bone (and sausage). Retain pan and its oil/grease.
- 3. Saute veggies in same pan/oil/grease until soft. Remove and retain.
- 4. Put beans/water and ham bone in stock pot. Bring to boil, then cook for one hour over moderate heat (slow boil).
- 5 Mash up about 1/2 the beans in the stock pot.
- 6. Add 2-4 links diced, cooked andouille sausage, ham bone, and everything else to the pot and cook uncovered over low heat for 1.5-2 hours, adding water as needed.
- 7. Serve over rice
