- 1 lb thick-cut bacon, cut into 1 inch pieces
- 1 lb andouille sausage, sliced
- 1 container of Guidry's chopped trinity
- 1 lb dry red beans
- 6 cups chicken broth
- 2 bay leaves
- Cajun seasoning (I use Blanchard's)
- steamed white rice
- green onion, sliced
Soak your beans in water overnight or for at least 4 hours (you don't have to, it just cuts the actual cooking time).
Cook bacon on medium high heat until crispy. Set aside on a paper towel to drain, and pour out the grease from the pot. Add the sausage and cook until slightly brown. Drain most of the grease, leaving a little to cook the onions in.
Lower the heat to medium, and cook the onions until translucent. Season with your heart, keeping in mind the bacon will add a lot of salt. Add 1 cup of the chicken stock, and scrape up any bits that are stuck to the bottom of the pot.
Add the rest of the chicken stock, beans, and bay leaves. Bring to a boil, then lower to a simmer and cook for a few hours, or however low it takes for the beans to soften.
Once soft, smash at least half of the beans until the sauce is thicker. Add the bacon and sausage at the end. Serve over steamed white rice and top with sliced green onions. Best served with warm cornbread!
*Recipe from Justin Church