Recipe by Leslie in Texas
This is a hearty, spicy version of New Orleans' traditional favorite. Serve with chunks of buttered cornbread. Originally from a September 1983 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Gumbo Shop restaurant in New Orleans.
Top Review by catmama635
Great recipe! I usually make navy bean soup with a leftover ham bone, but I decided to try this instead. Made this for New Year's Day with some jalapeno and cheese cornbread--was a big hit!
- 1 lb dried red beans, rinsed and sorted
- 1 1⁄2 lbs good-quality smoked sausage, cut into chunks
- 1⁄2 lb smoked ham hocks or 1⁄2 lb ham shanks
- 1 large onion, diced
- 1 green pepper, seeded, deveined and diced
- 1 stalk celery, diced
- 1 garlic clove, finely chopped
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon fresh ground pepper
- 1⁄2 teaspoon sage
- 1⁄4 teaspoon cayenne pepper (to taste)
- 3 -4 cups freshly cooked rice
- hot sauce
Directions See How It's Made
- Place beans in Dutch oven and cover generously with water; let soak 30 minutes.
- Add all remaining ingredients to beans except salt, rice, and hot sauce.
- Bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours.
- Add salt to taste.
- Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot.
- Remove about 1/2 cup of beans from mixture and mash to a paste.
- Return mashed beans to pot and stir through.
- Simmer 15 more minutes.
- Serve hot over rice: pass hot sauce, if desired.