John Tesh
INGREDIENTS
2 tablespoons olive oil
1 large onion chopped
2 stalks celery chopped
1 green bell pepper chopped
2 cloves garlic crushed
1 teaspoon salt
½ teaspoon cayenne pepper
1 teaspoon dried or 4 sprigs fresh thyme
1 bay leaf
1 teaspoon dried parsley
6-8 ounces ham cut into chunks
12 ounces smoked sausage cut into 1 inch pieces
1 pound dried beans rinsed and soaked overnight
2 cans chicken stock
5-6 cups of water
Steamed white rice
Heat oil in a large stock pot. Add ham and sausage and cook until meat has a nice brown color. Remove meat from pan and add onions, celery and green bell peppers and cook about 5 minutes until vegetables are getting soft. Add garlic and continue to cook. Add seasoning, meat, liquid and beans back into the pot, bring to a boil and reduce heat to low. Simmer stirring occasionally for 3 ½-4 hours adding more liquid if mixture becomes too thick. When beans are tender, serve over streamed rice.
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