N'awlins Inspired Black Beans and Cajun Sausage

"A hearty, flavor packed dish that is guaranteed to reduce the talk down to umm’s and ahh's with allot of spoon to bowl clacking going on between. Inspired by many previous Cuban dishes, I created this "out of the blue” and decided I had better write this one down now. If your on a tight budget as I am but demand good eats, you will appreciate the bang you get for your peso.. I mean dollar. Cheers!"
 
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Ready In:
1hr 20mins
Ingredients:
15
Serves:
10-12
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ingredients

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directions

  • Cook sausage with 1/2 cup water in large heavy bottomed pot that the beans will be cooked in, allow water to dissipate and sausage to brown until you have a good fond going on in the pan. Once you have a good caramelized pan, remove the sausage allow to cool and fridge them.
  • Drain grease and replace with tablespoon of a light flavored oil and saute/brown your onion - salt, add celery - salt, all spices and saute till translucent - avoid burning your fond! Add stock to deglaze pan.
  • Add ham hocks (note: These tend to shed bone shards, avoid stirring once these are in the mix. Remove them after cooking is complete and pull the meat off the bone on a separate plate. Add the meat back into the mix).
  • Add beans.
  • Add enough water to just cover beans/ham hocks bring the party to a boil then reduce heat and cook until beans are soft. I used a pressure cooker, the whole meal was done in 30 minutes -- with that said, only allow pressure to get it's initial burst of steam then bring down the heat to a low simmer -- beans can foam up and clog your cooker - always monitor this process.).
  • While awaiting the beans to soften, prep lime and the lime rind, cut sausage into bite size chunks - taste sausage for heat and adjust to your preference. consider some cayenne to the mix. The Chipotle pepper does provide a subtle heat that will make your forhead sweat but no significant affect to the tongue.
  • Once the beans are cooked, add remaining ingredients and simmer another 10 minutes. I like my beans a bit soupy so I choose not to thicken it. To help thicken the dish, food process 1/3 of the beans into a paste then reincorperate them.
  • Serve over rice, perhaps corn bread or fried plantains.
  • Garnish
  • chopped red bell pepper & Scallions.

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RECIPE SUBMITTED BY

Originally from Michigan, I recently retired from the Navy and now reside in Jacksonville Beach Florida. I am now enjoying some down time around the house. That includes landscape design and continually improving upon my herb garden. Living near the Atlantic Ocean, I enjoy surf fishing and on occasion, off shore fishing. Around the house, music and NPR related shows tend to rule the day. I enjoy conjuring up new and old cooking ideas and putting them to the test. A world traveler over the past 24 years, I have had the great privilege to sample the cuisine and culture of 18 countries worldwide that has helped shape my eclectic collection of recipes. I've been in and around the kitchen for as long as I can remember, always in trouble with Mom, my way out was to learn and earn my way out of the kitchen.... lol.. Now, it's an every-day affair, I am in and around every facet of all aspects of the culinary trait. Everyday is a day of learning for me, that is to say, regardless of what I know now, I have much to learn and I'm good with that.. I enjoy reading the recipes on the Zaar and on occasion, I post one or two also. I've much to share however, I am just too caught up in daily activities to spend time converting my files over to the Zaar at this time... Cheers, Hank aka Chuck Wagon
 
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