1smoked ham hockor 1 ham bone or 1 cup diced smoked ham
1poundandouille sausagecut into quarters lengthwise and sliced
6cupscooked white rice
1/4cupfresh herbssuch as chopped parsley and sliced green onions
salt and pepper to taste
Rinse the beans. Put them in a bowl of water and soak for 6-8 hours.
Heat the olive oil in a large pot over medium heat. Add the onion, green pepper and celery.
Cook for 3-4 minutes or until vegetables are tender. Add the garlic and cook for 30 seconds.
Place the beans, chicken broth, bay leaves, cayenne pepper, thyme, parsley, Cajun seasoning and ham hock (or ham bone) in the pot. If you're using diced ham instead of a ham hock or bone, reserve it for later on.
Bring the pot to a boil, then reduce the heat to low and simmer for 1 1/2 - 2 hours or until beans are tender.
Remove the ham hock from the pot. Cut the meat off the bone then coarsely chop. Discard the bone.
Add the diced ham and sausage to the beans. Cook for an additional 20 minutes or until sausage is heated through. Taste and add salt and pepper if needed.
Serve the beans over the rice, topped with fresh herbs.