N'awlins Inspired Black Beans and Cajun Sausage

Ingredients

• 14 ounces dried black beans, medium sized bag, soak and drained twice
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 teaspoon fresh cilantro
• 1 1/2 teaspoons dried chipotle powder
• 1 teaspoon onion powder
• 1 tablespoon instant minced garlic or 3 fresh garlic cloves
• 1 1/2 teaspoons cumin
• 2 bay leaves
• kosher salt
• 1 lime, juice of
• 1/2 teaspoon lime rind
• 12 ounces chicken stock, canned ok
• 2-3 smoked ham hocks
• 1 lb cajun sausage

Directions

1. 1

   Cook sausage with 1/2 cup water in large heavy bottomed pot that the beans will be cooked in, allow water to dissipate and sausage to brown until you have a good fond going on in the pan. Once you have a good caramelized pan, remove the sausage allow to cool and fridge them.

2. 2

   Drain grease and replace with tablespoon of a light flavored oil and saute/brown your onion - salt, add celery - salt, all spices and saute till translucent - avoid burning your fond! Add stock to deglaze pan. (I mention salt a few times through this, rather than add salt to the overall dish, I salt each individual veggie as I cook, same is true with every dish I prep, it's chemistry magic between the veggie and their fluid content. The veg looses it water as it is cooked, the salt allows the water to return into the veg or meat and, enhances the flavor. - always kosher or sea salt (no iodized salt)).

3. 3

   Add ham hocks (note: These tend to shed bone shards, avoid stirring once these are in the mix. Remove them after cooking is complete and pull the meat off the bone on a separate plate. Add the meat back into the mix).

4. 4

   Add beans.

5. 5

   Add enough water to just cover beans/ham hocks bring the party to a boil then reduce heat and cook until beans are soft. I used a pressure cooker, the whole meal was done in 30 minutes -- with that said, only allow pressure to get it's initial burst of steam then bring down the heat to a low simmer -- beans can foam up and clog your cooker - always monitor this process.).

6. 6

   While awaiting the beans to soften, prep lime and the lime rind, cut sausage into bite size chunks - taste sausage for heat, if it's too mellow, consider some cayenne to the mix. The Chipotle pepper does provide a subtle heat that will make your forhead sweat but no significant affect to the tongue.

7. 7

   Once the beans are cooked, add remaining ingredients and simmer another 10 minutes. I like my beans a bit soupy so I choose not to thicken it. Options for thickening are processing some of the cooked beans into a paste then reincorperate them into the mix or, simply add cornstarch as you would other dishes.

8. 8

   Serve over rice, perhaps corn bread or fried plantains.

9. 9

   my critique on this dish was limited to appearance. The dish could use some color, perhaps a red bell pepper. Possibly some scallions added at the last minute, I skipped that because I have yet to grow red bells and I refuse to pay $4 per lb for a veg --

10. 10

    Orange segments as a garnish/topping would be a great addition.