Cajun White Beans with Smoked Ham Hock & Andouille Sausage
Comforting Cajun white beans with smoky ham and Andouille sausage.
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Rate this RecipeEquipment
- Dutch Oven Or Magnalite Pot
- Large Bowl For soaking the beans.
- Wooden Spoon Or Potato Masher For mashing beans.
- Tongs For removing ham hocks.
Ingredients
- 1 pound navy beans Great northern beans can be used as an alternative.
- 1 pound andouille sausage Smoked kielbasa can be substituted.
- 2 pound smoked ham hocks
- 1 medium onion Chopped.
- 1 medium bell pepper Chopped.
- 3 stalk celery Chopped.
- 2 tablespoon minced garlic
- 1 tablespoon chicken base or bouillon
- 1 teaspoon cajun seasoning
- 1 teaspoon garlic and herb seasoning
- 1 teaspoon black pepper
- 2 bay leaves
- hot sauce A couple of dashes.
- 1 high-protein rice Cook as per package instructions.
Step-by-Step Instructions
Start with Soaking the Beans
- To start, take 1 pound (about 450g) of navy beans and give them a quick rinse under cold water. Place the beans in a large bowl and cover them with water, leaving enough space for them to expand during soaking. Ideally, let them soak overnight, but if you’re in a hurry, a quick soak in boiling water for about an hour will also do the trick.
Prepping the Sausage and Holy Trinity
- Take 1 pound (about 450g) of Andouille sausage and slice it into half-inch pieces. Heat a large Dutch oven or a Magnalite pot over medium heat. Add the sausage pieces and brown them on both sides. This process should take about 5-7 minutes until the sausage gets a nice golden color, releasing its flavorful oils into the pot.
- Once the sausage is browned, add in the Holy Trinity of Cajun cooking: one chopped onion, one chopped bell pepper, and three chopped celery stalks. Stir them in with the sausage and let everything sauté until the onions become translucent. This should take about 5 minutes. Adding this vegetable base will build the deep flavors that make this dish so special.
- Next, stir in 2 tablespoons of minced garlic. Let it cook for about 1-2 minutes until fragrant, making sure not to burn the garlic as it can become bitter.
Bringing It All Together
- Once the Holy Trinity is ready, add the soaked, drained navy beans into the pot. To this, add 2 pounds (about 900g) of smoked ham hocks. Pour in just enough water to cover everything in the pot, ensuring the beans and ham hocks are submerged.
- Season the pot with 1 tablespoon of chicken base or bouillon, 1 teaspoon of Cajun seasoning, 1 teaspoon of garlic and herb seasoning, and 1 teaspoon of black pepper. Add in two bay leaves and a couple of dashes of hot sauce for that signature Cajun heat. Stir everything together and let it come to a gentle boil.
The Long Simmer
- Once boiling, reduce the heat to a low simmer. Cover the pot and let everything cook slowly for around 2 to 3 hours. Occasionally check on the pot, stirring to make sure nothing sticks and adding more water as needed to keep the beans submerged.
- After about 2 hours of cooking, start preparing the rice. You can use your favorite type of rice, but high-protein rice is suggested for extra nutritional benefits. Cook according to the package instructions, typically around 20 minutes, until the rice is fluffy and ready to serve.
Final Steps
- When the beans are tender, use tongs to remove the ham hocks. Carefully pull the meat off the bones, discarding the bones and any extra fat. Return the shredded meat to the pot. For an extra creamy consistency, mash some of the beans against the side of the pot using a wooden spoon or a potato masher.
- Serve the white beans over a bed of cooked rice. Make sure every bowl gets some sausage, ham hock, and plenty of creamy beans. You can garnish with chopped green onions or fresh parsley for a little extra color.
Notes
To make this dish even more convenient, you can prepare the beans in an Instant Pot. Pressure cook for 45-50 minutes on high with natural release. This will significantly cut down on cooking time and still give you that classic creamy texture.