New Orleans Navy Beans
Ingredients
2 tbsp mild olive oil
2 cups ham or pickled pork, diced into 1-inch pieces
2 cups Andouille smoked sausage, sliced into half-rounds
2 bay leaves
1 cup finely diced green bell pepper
2 cups finely diced celery
3 cups finely diced yellow onion
4 tsp minced fresh garlic
1 tbsp salt
¼ tsp ground black pepper
¼ tsp ground cayenne pepper
½ tsp dried whole-leaf thyme
1 tsp dried whole-leaf oregano
¼ tsp ground cumin
1 cup finely diced canned tomato
8 cups water
1 lb. Blue Runner navy beans, washed
4 tbsp finely chopped flat-leaf parsley
Directions
1
Heat the olive oil in a large pot over medium heat. Add the ham or pickled pork and cook, stirring occasionally, until the meat begins to brown, 5-6 minutes. Add the sausage and cook, stirring occasionally, until the sausage begins to brown,
5-6 minutes.
2
Add the bay leaves, bell pepper, celery, and onion. Cook, stirring occasionally, until the onions begin to brown,
8-10 minutes.
3
Reduce heat to low. Add the garlic, salt, black pepper, cayenne, thyme, oregano, and cumin. Cook, stirring occasionally, for 2-3 minutes.
4
Add the tomato and cook, stirring occasionally,
for 2-3 minutes.
5
Add the water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 30 minutes,
stirring occasionally.
6
Add the beans. Cook, covered, for 1 hour.
7
Remove the lid and stir in the parsley. Raise heat to medium-low. Cook uncovered, stirring occasionally, until the beans are tender and the broth has a gravy-like consistency, 1-1½ hours. Remove bay leaves and serve with cooked rice.
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