Cast Iron Beans and Andouille

CAST IRON BEANS AND ANDOUILLE

For a great addition ton one of the staple cast iron recipes, this cast iron beans and andouille recipe adds a great kick to something hot out of the pot. And you have to serve it with cornbread for tradition. Great to make outdoors over a slow fire.

Cast Iron Beans and Andouille

Cast Iron Beans and Andouille

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Cast Iron Beans and Andouille
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Course Main Dish
Cuisine American
Servings
Course Main Dish
Cuisine American
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Rinse and sort Dried Beans. For a quick soak, cover the beans with enough water for 2" above the beans. Bring to a boil, remove from the heat, cover and let stand fo an hour.
  2. Drain and rinse beans. Place ham hocks in bottom of pan and cover with beans. Add stock and sausage, cover and let cook over low heat till beans are tender. These were being cooked in a cast iron dutch oven over an upright kerosene heater while keeping the garage warm.
  3. Remove the ham hocks and let cool. Tear the meat off and return to pot. Serve hot over fresh cornbread either on the side or on the top.
Recipe Notes

1) The mixed beans we used with this dish were dried Pintos and Great Northern. A lot of dried beans can be made ready by following the quick soak method on the package eliminating the overnight soaking. 2) For the stock, we use a 32 oz. box of chicken stock, 4 cups bouillon, and the seasonings. Add just enough to cover the beans and freeze the remainder for other dishes. 3) A squirt of ketchup or hot sauce make for a nice added touch when served.

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