This was a huge hit with my family. I found the original recipe here and have adapted it to make it organic and use sausages that I could find.
Here’s What You’ll Need:
- 2 cups of dry organic kidney beans
- 4 Tbsp. lard
- 1 large organic onion, chopped
- 1 large organic bell pepper, chopped
- 2 Tbsp. organic garlic, minced
- 2 ribs organic celery, chopped
- 6 cups stock (Homemade Organic Chicken Stock, Homemade Organic Vegetable Stock, Homemade Organic Pork Stock, a combination of stocks, etc.)
- 2 organic organic bay leaves
- 1/2 tsp. organic cayenne pepper
- 1 tsp. organic dried thyme
- 1/4 tsp. organic dried sage
- 1 Tbsp. organic dried parsley
- 1 tsp. organic Cajun seasoning
- 1 lb. package of organic “Little Smokey’s” frankfurters
- 1 tsp. Real Salt, optional
- 2 cups organic brown rice
Here’s How I do it:
- Sort through the beans to make sure there’s not any dirt or rocks in them.
- Rinse the beans thoroughly.
- In the bottom of a stock pot, heat lard over medium heat.
- Cook the onion, bell pepper, garlic, and celery in warm-hot lard for 3 to 4 minutes.
- Rinse the soaked beans and add to the stock pot along with 6 cups of homemade stock.
- Stir cooked vegetables into the beans.
- Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning and bring to a boil.
- Reduce the heat to medium-low.
- Simmer for 2-1/2 hours.
- When you have about 1 hour until the dish is ready, prepare the 2 cups of brown rice (add 4 cups of stock or water, 1 tsp. Real Salt and 2 cups of brown rice to a saucepot with lid. Cover and bring to a boil, reduce the heat and cook for 1 hour.)
- Stir sausage into beans and continue to simmer for 30 minutes.
- Serve over freshly cooked brown rice.