This is the first time I’ve had any meat since this thing has started, lots of yogurt and milk and a little cheese. These were exceptionally good to me. They are based on a dish that is sold from one of the booths at the New Orleans Jazz and Heritage Festival every year. It is pretty simple, essentially it is red beans and rice made with white navy beans instead of the red ones. Everybody has their own special twist to red beans so this is mine. It blends up amazingly well and only needs a little more chicken broth to get it to slurping consistency.
- 1 pound dry navy beans, soak overnight
- 2 bay leaves
- 1 Tablespoon Italian seasoning
- 1 Tablespoon olive oil
- 1 onion chopped
- 1 cup celery chopped
- 3-4 cloves garlic chopped
- 1 red or yellow bell pepper chopped
- salt and pepper
- 1 pound andouille sausage, sliced
- 6 – 8 oz of cooked ham, chopped
Drain beans and put in crock pot with 1 quart of chicken stock. Throw in the bay leaf and Italian seaoning and start cooking on high. Saute all vegetables in olive oil in a skillet, til tender. Pour into crock pot with beans. Add salt and pepper to taste. Wipe out the skillet and add a little more olive oil. Brown sausage in skillet. Put it in with beans along with the ham. Let cook on high for at least 4 hours. Then turn it down to low and let it go 1 to 3 hours longer. You can eat it like it is if you can open your mouth. If not, blend it up and it is yummy.