New Orleans Navy Beans

This recipe will surely please the most discerning lover of Creole meals. Try this dish with a side of pork chops or fried catfish. Enjoy!


 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



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.


Add the bay leaves, bell pepper, celery, and onion. Cook, stirring occasionally, until the onions begin to brown,
8-10 minutes.


Reduce heat to low. Add the garlic, salt, black pepper, cayenne, thyme, oregano, and cumin. Cook, stirring occasionally, for 2-3 minutes.


Add the tomato and cook, stirring occasionally,
for 2-3 minutes.


Add the water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 30 minutes,
stirring occasionally.


Add the beans. Cook, covered, for 1 hour.


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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