A house favorite in the fall and winter months. There’s hundreds of recipes out there, and this is mine. I think my recipe is a little heavier on the veggies then most.

You will need a large heavy Dutch oven, like lodge or Le Cresuet.

32 ounces dried red beans, soaked overnight

2 green bell peppers, diced

5 stalks crisp, green celery, diced

1 large or 2 small yellow onions, diced

4 cloves garlic, minced

1 meaty, smoked ham hock

18 ounce dark beer, like Guiness

32 ounce chicken or veggie broth

4-6 Smoked Andouille Sausage – we like Uli’s

1/4 cup olive oil

4-6 Tablespoons Cajun/Creole Season. I’m really liking the Spice House blends right now.

Heat the oil in the Dutch oven, over medium high heat. Add the Celery, peppers, and onion, and cook about 5 minutes. Add the garlic and cook a little longer. Add the seasoning and let it “bloom” for a few minutes. Scoot the veggies to one side of the pan and add the ham hock. Sear on all sides for a few minutes. Add in the drained and rinsed beans, the dark beer and the chicken or veggie stock. If needed, add water to ensure beans are covered. Simmer on low heat 4-6 hours, until beans are creamy. Cooking time will vary based on the freshness of your beans.

While beans are cooking sear the Andouille in a skillet or on the grill. When cool, slice into 1/2” coins. Add to the beans about an hour before they’re done cooking. Taste for seasoning. Serve with rice and garnish with sliced green onions.
Laissez les bons temps rouler.