Cast Iron Beans and Andouille

5 from 1 vote

Ham and beans are a staple of the southern US. We kicked it up with some Andouille and served it with cornbread. Hot sauce on the side.

Prep Time40

Cook Time4

Course: Main Course

Cuisine: American

Keyword: Andouille, Beans, Ham

Servings: People

Calories: 929kcal

Ingredients

2 lb Mixed Dry Beans
2 Large Ham Hocks
13.5 oz Johnsonville Andouille Sausage Diced
1 quart Chicken Stock
1/8 teaspoon ground thyme
1/8 teaspoon Lawry's seasoned salt
1/8 teaspoon Lawry's seasoned pepper

Instructions

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.
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.
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.

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.

Nutrition