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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 10 |
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This recipe was passed down from my Cajun grandmother to me. It makes A LOT of food, and freezes well. I love to make this dish because the aroma that fills my house reminds me of back home. This can be made in a large crockpot, but I recommend a large stewpot as it makes a lot of food. Ingredients:
2 teaspoons canola oil (divided) |
1 green bell pepper (chopped) |
2 small onions (chopped) |
4 -5 garlic cloves (minced or crushed) |
1 1/2 stalks celery (chopped) |
1 lb diced ham |
2 (16 ounce) bags navy beans |
2 bay leaves |
2 tablespoons salt |
1/4 teaspoon cayenne pepper |
6 cups cooked rice |
Directions:
1. Wash beans & add to stew pot, boil for 30-45 minutes.
2. Brown ham in 1 tsp of oil until just brown.
3. Remove ham & add 1 tsp of oil, onion, celery, bell pepper & garlic, cook until soft. (If sticky, just add a LITTLE water.).
4. Add ham back to skillet and cook for an additional 5-10 minutes.
5. Add skillet mixture to beans & season with salt, cayenne pepper, & bay leaves. (You can use more or less of any of the seasonings to suit your taste. Taste the liquid to make sure that it agrees to your tastes.).
6. Cook in stewpot until beans are soft. (4-6 hours).
7. Remove 1 1/2 cups of beans & mash. Add mashed beans back to mixture.
8. Serve beans over rice.
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