1. Add 8 cups water to large pot. Add 1 lb beans. Boil beans in water for 1 hour, stirring occasionally.
2. While beans are boiling, add the olive oil to a large pan, heat on medium. Add onion, celery, bell pepper, garlic, bay leaves. Stir together and cook, no rush.
3. Then, to vegetable pan, add Cajun seasoning or cayenne, thyme, ham and sausage. Cook over medium heat for another 10 minutes or so till mixture begins to brown a bit.
4. Add the meat & vegetable mixture in batches to same pot with the boiling beans and water. Stir together thoroughly, continuing rolling boil for 5-10 minutes.
5. Reduce pot to a simmer, cook with a tight cover, for three hours. Check and stir as frequently as time allows. HINT: Every 30 minutes or so, return to a rolling boil for 3 or 4 minutes, then reduce heat to simmer, tightly cover. You will need to stir the most during last 30 minutes as you enter the final creamy gravy phase.
6. At the end of the three hours your beans should have a smooth liquidity like a very thick gravy. They should not be dry or cake-like. Add another 1/2 cup or so of water during the earlier cooking time if this starts to happen. The original 8 cups water plus the liquid from the vegetables should give you the right texture at the end of the three hours. NOTE: Always better to have to add more water than to be unable to cook off too much liquid.
7. Prepare your choice of cooked rice. Serve beans atop rice with a side of grilled Creole sausage and a hunk (or two) of French bread for a lip-smacking New Orleans treat!
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 56 (42%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 26.8mg||8 %|
|Sodium 478.9mg||17 %|
|Potassium 198.5mg||5 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 6.3g|
|Protein 10.8g||15 %|
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Calories per serving: 134
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