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Author Notes: This is not your traditional red beans and rice, the Monday special in every New Orleans restaurant. This, rather, is a hearty, any-day-of-the-week stew which can happily bubble away on the back of your stove while you do other things, or cook all day in your slow cooker while you're at work or whatever. It has Cajun flavors, but mostly, it's just good. —Kayb
- 1 pound small red beans
- 1 quart diced tomatoes (canned are fine)
- 1 can Ro-Tel or other diced tomatoes and green chiles product
- 1 pound andouille sausage
- .5 pounds cured ham, shredded or diced, or meat from two hamhocks
- .5 pounds cooked chicken, shredded
- 1 large onion, diced
- 6 cloves garlic, minced
- red pepper flakes, to taste
- 1/2 teaspoon pico de gallo seasoning (in Mexican section at supermarket)
- black pepper, to taste
- Lawry's seasoned salt, to taste
- 1/2 teaspoon allspice
- Rinse and pick over dried beans; soak overnight in a glass or plastic bowl, covered with at least 3 inches of water.
- Slice andouille sausage into 1/4-inch thick coins. Brown lightly in a large Dutch oven, and drain on paper towels.
- In same Dutch oven, saute onion until limp and starting to caramelize. Add garlic and cook until garlic is fragrant.
- Drain and rinse beans again. Add beans and tomatoes to Dutch oven, and return sausages to pot. Add ham and chicken.
- Add water, if necessary, so liquid is about two inches above beans.
- Cover and bring to a boil, then lower heat to a simmer and cook for 3-4 hours. Add spices and seasonings to taste. Cook another two hours.
- Serve over cooked white rice.