N'awlins Inspired Black Beans and Cajun Sausage

• 14 ounces dried black beans, medium sized bag, soak and drained twice
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 teaspoon fresh cilantro
• 1 12 teaspoons dried chipotle powder
• 1 teaspoon onion powder
• 1 tablespoon instant minced garlic or 3 fresh garlic cloves
• 1 12 teaspoons cumin
• 2 bay leaves
• kosher salt
• 1 lime, juice of
• 12 teaspoon lime rind
• 12 ounces chicken stock, canned ok
• 2 -3 smoked ham hocks
• 1 lb cajun sausage

1. Cook sausage with 1/2 cup water in large heavy bottomed pot that the beans will be cooked in, allow water to dissipate and sausage to brown until you have a good fond going on in the pan.
2. Once you have a good caramelized pan, remove the sausage allow to cool and fridge them.
3. Drain grease and replace with tablespoon of a light flavored oil and saute/brown your onion - salt, add celery - salt, all spices and saute till translucent - avoid burning your fond!
4. Add stock to deglaze pan.
5. Add ham hocks (note: These tend to shed bone shards, avoid stirring once these are in the mix.
6. Remove them after cooking is complete and pull the meat off the bone on a separate plate.
7. Add the meat back into the mix).
8. Add beans.
9. Add enough water to just cover beans/ham hocks bring the party to a boil then reduce heat and cook until beans are soft.
10. I used a pressure cooker, the whole meal was done in 30 minutes -- with that said, only allow pressure to get it's initial burst of steam then bring down the heat to a low simmer -- beans can foam up and clog your cooker - always monitor this process.
11. ).
12. While awaiting the beans to soften, prep lime and the lime rind, cut sausage into bite size chunks - taste sausage for heat and adjust to your preference.
13. consider some cayenne to the mix.
14. The Chipotle pepper does provide a subtle heat that will make your forhead sweat but no significant affect to the tongue.
15. Once the beans are cooked, add remaining ingredients and simmer another 10 minutes.
16. I like my beans a bit soupy so I choose not to thicken it.
17. To help thicken the dish, food process 1/3 of the beans into a paste then reincorperate them.
18. Serve over rice, perhaps corn bread or fried plantains.
19. Garnish
20. chopped red bell pepper & Scallions.

black beans, onion, celery, fresh cilantro, chipotle powder, onion powder, garlic, cumin, bay leaves, kosher salt, lime, lime rind, chicken, ham hocks, cajun sausage

Taken from www.food.com/recipe/nawlins-inspired-black-beans-and-cajun-sausage-311384 (may not work)