Hands-on Time
30 Mins
Total Time
3 Hours 55 Mins
Yield
Makes 10 to 12 servings
Photo: Iain Bagwell; Styling: Annette Joseph

How to Make It

Step 1

Place beans in a large Dutch oven; add water 2 inches above beans. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.

Step 2

Cook sausage and ham in hot oil in Dutch oven over medium-high heat 8 to 10 minutes or until browned. Drain sausage and ham on paper towels, reserving 2 Tbsp. drippings. Add celery and next 8 ingredients to drippings; cook over low heat, stirring occasionally, 15 minutes.

Step 3

Add broth, beans, sausage, and ham to Dutch oven. Bring to a simmer. Cook, stirring occasionally, 2 hours or until beans are tender. Discard ham hock and bay leaves.

Lilette Restaurant, New Orleans, Louisiana

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