“This is from my Penzeys catalog and is recommended for a Mardi Gras party because it's a New Orleans inspired dish. Most of the cook time is inactive.”
2hrs 45mins

Ingredients Nutrition


  1. Rinse and sort the beans. Put the water and beans in a stockpot. Cook, covered, over low heat for about 45 minutes.
  2. Heat the oil in a large frying pan. Add the ham bone/shank and brown on all sides.
  3. Remove the bone from the pan and add to the stock pot with the beans.
  4. Use the same frying pan to sauté the onion, garlic, celery, and parsley until the onion is soft and translucent. Add to the stockpot.
  5. Add the bay leaves, salt, cayenne pepper, and black pepper to the stock pot.
  6. Cok over low heat for 1.5-2 hours uncovered, adding water if necessary.
  7. About 30 minutes before serving, boil 2 cups water. Add rice and reduce to simmer. Simmer for 20-25 minutes, or until water is absorbed. Remove from heat and allow to sit for 5 minutes.
  8. About 15 minutes before serving, mash 1-2 cups of the beans in the pot with a potato masher or a large spoon, leaving the rest whole.
  9. Serve over rice.

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