Cam's Creole Bean Dish

It's spicy!  (It doesn't have to be, just lessen the cayenne if you're scared.)

Cam came up with this one and made it for me the other night.  It's so good.  I felt like I was back in New Orleans.  

We used Scarlett Runner beans from Rancho Gordo.  They are large and dark.  Use those if you can find them.  Otherwise, try cranberry/borlotti or red beans.   

 Makes 6 servings.

Cam's Creole Bean Dish

1 1/2 cups dried beans, soaked overnight in plenty of water

2 links garlic herb pork sausage, casings removed

1 yellow onion, diced

2 tablespoons tomato paste

3 celery stalks, diced

1 green bell pepper, stemmed, seeded, diced

3 cloves garlic, minced

2 bay leaves

1 teaspoon paprika

1 teaspoon oregano

1/2 teaspoon dried thyme

1/2 teaspoon fennel powder

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon cayenne powder

1 quart vegetable stock

On a pot, over medium high heat, brown sausage meat.  When meat is 'halfway' browned, add onions.  Cook, stirring frequently, until onions become softer and glossy.  Add tomato paste. Stir to coat onions and sausage.  Stir in celery, bell pepper, garlic, bay leaves and all seasonings.  Add stock and drained, soaked beans.  Bring to a boil, reduce to a simmer.  Partially cover and simmer 2-2 1/2 hours.  Stew will have thickened and beans will be tender.  Salt to taste. Serve with rice.