Cajun style beans. They was good.
Recipe:
1 pound of beans of choice (red, pinto, but *not* lima!).
1 pound of sausage, preferably spicy Portuguese sausage or real andouille from South Louisiana.
1 bell pepper, diced.
1 can Rotel diced tomatoes and chives.
1 teaspoon garlic granules or 1/4 clove of garlic diced finely.
1 teaspoon red pepper
1/4 cup Tapatio hot sauce (or Tabasco, but you’ll need to add 1 teaspoon of black pepper and 1 teaspoon of salt in that case, since it doesn’t have the black pepper or salt that’s in Tapatio).
Soak the beans overnight before cooking. Drain and rinse until they rinse clean, then cover with about an inch of water in a non-stick pot and toss in the can of Rotel and the diced bell pepper and the garlic and the red pepper but NOT the hot sauce or salt. Bring to a boil, then lower to a simmer and cook covered for an hour or so. Add the sausage. Cook another hour or so. Add the hot sauce and, if not using Tapatio, salt and black pepper. Cook for another hour or two, the more the merrier. If you need to add water, bring it to boiling in another pot then add it. Once you think it’s done, which you’ll know by testing beans and seeing if they’re tender, remove the cover and boil it down until it’s a thicker mix.
Serve over rice. Add additional hot sauce if needed. (Personally, I scale right up to having 1/2 cup of hot sauce in the pot during cooking).
Note — this is my own recipe based upon what I had in my pantry and refrigerator at the time. It worked out fine :).
– Badtux the Culinary Penguin
“Ya durn Cajuns” making food hot enough to kill a westerner!
Dang that is a Lot of burn in your beans.
w3ski
LikeLike
It was just right, wuss! 🙂
LikeLike
After I tested the methods in this article, I gave up soaking beans overnight. http://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html
Dutch oven for 1.5-2 hours is my favorite.
LikeLike
Thing about soaking is that it reduces the cooking time especially on old beans that have been sitting on the shelf a couple of years, like these. And all it requires is putting them in the pot overnight.
LikeLike
Well, that’s the difference, then. The Centro-American grocery down the street sells bulk beans for cheap. They could be a lot younger than the beans in bags from the big chains.
LikeLike
Did your andouille smell like pig ass? I ordered an andouille sausage dish in France once, not remembering what the casing of the thing was made from. I was enticed by the name, which I didn’t ever see in the parts of the U.S. where I lived. It was a good restaurant (we usually planned our dining spots carefully over there to get maximally memorable experiences) and I can chow down most anything (especially if I paid MY money for it.) But merde! It had such a pong to it that I could only get half of the plate down. I hope your andouille was better. Because old beans and stinky pig guts… ca va a me fait vomire.
LikeLike
They don’t allow using pig intestines for sausages anymore here in the US, which is also why you can’t get “real” haggis here (stuffing a sheep stomach simply ain’t gonna happen under current US rules). Louisiana andouille is just a spicy sausage in a standard sausage casing like any other sausage sold in America. Pretty close to Portuguese linguica in that regard.
LikeLike