Creole Navy Bean Soup

This cook was inspired by the recipe on page 23 of our copy of Rima and Richard Collin’s The New Orleans Cookbook. The first time we made this was on a cold, rainy day at the farm on Moma’s birthday, 12/27/2017. Cooked it on the propane burner on the carport in a 12′ diameter x 6′ deep aluminum fry pan.  Turned out great.

  • 7:30 AM – Boiled slowly a meaty ham bone for 2 hours starting with water about 4″ deep with the meat and bones.
  • 9:30 – Added yellow onion chopped into large squares and simmered for another hour then;
  • 10:00 – added a heaping tablespoon of Kit’s creole seasoning.
  • 10:30 – ~30 minutes later added one pound of rinsed Magnolia Navy Beans
  • 11:30 AM – 30 minutes later Mary added to the soup about 12″ of andouille sausage links cut into 3/4″ cylinders that she sauteed in a cast iron skillet to remove excessive fat per the recipe. Links were bought at Wal-Mart and were very lean so no fat cooked out.
  • 12 noon – Beans are tender so brought them inside. Mary added two shakes of cayenne as they seemed a bit bland but have a good rich flavor otherwise.
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