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Cajun White Beans with Smoked Sausage and Ham Bone
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Cajun White Beans with Smoked Sausage and Ham Bone

2 h 30 minPara 8Nutri-Score C€€
de @louisianacreoleinla5 importaciones0 veces cocinadas
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Ingredientes

8 personas
  • Great Northern beans (cleaned, sorted and soaked overnight)Despensa450 g
  • waterOtro1,9 litros
  • ham bone (leftover ham bone with some meat attached)Carne1 pieza
  • green bell pepper (medium, chopped)Frutas y verduras1 pieza
  • yellow onion (large, chopped)Frutas y verduras2 piezas
  • smoked sausage (sliced)Carne680 g
  • black pepperEspecias2 g
  • garlic powderEspecias6 g
  • Cajun Creole seasoningEspecias10 g
  • paprikaEspecias3 g
  • cayenne pepperEspecias1 g
  • bay leafEspecias1 pieza
  • parsley (chopped)Frutas y verduras10 g
  • butterLácteos15 g

por ración

Nutrición

361kcal

Carbohidratos
38 g
Proteínas
16 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • Placa de cocina
  • Espumadera

paso a paso

Preparación

  1. Soak the beans

    • Clean and sort the Great Northern beans.
    • Soak them in water overnight, then drain the soaking water.
    Paso 1

  2. Simmer the beans with the ham bone

    • Put the drained beans in a pot with the water and the ham bone.
    • Bring to a boil, then cover with a lid and let simmer.
    Paso 2

  3. Chop the vegetables and sausage

    • Chop the green bell pepper and the yellow onions.
    • Slice the smoked sausage.
    Paso 3

  4. Brown the sausage

    • Brown the sausage in a skillet without adding oil, letting it cook in its own fat.
    • Remove the browned sausage and set aside.
    Paso 4

  5. Sauté the vegetables

    • Add the onion and bell pepper to the skillet with the sausage fat.
    • Sauté just until slightly softened.
    Paso 5

  6. Add the vegetables to the beans

    • After about 30 minutes of simmering, add the sautéed vegetables to the pot, without the sausage.
    • Stir and keep simmering.
    Paso 6

  7. Add the sausage and ham meat

    • When the liquid looks milky, add the sausage.
    • Remove the ham bone, cut off any meat, chop it and return it to the beans.
    Paso 7

  8. Skim and mash

    • Skim the excess oil from the surface.
    • Mash some of the beans with the back of a spoon to make the broth creamy.
    Paso 8

  9. Season the beans

    • Add the black pepper, garlic powder, Cajun Creole seasoning, paprika, cayenne and the bay leaf.
    • Stir, cover and let simmer.
    Paso 9

  10. Finish with parsley and butter

    • Once the beans are creamy but not watery, add the chopped parsley and the butter.
    • Cover and simmer a little longer.
    Paso 10

  11. Serve

    • Serve hot, ideally with rice.
    Paso 11
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