We tried this recipe: https://hurstbeans.com/recipes/slow-cooker-cajun-15-bean-soup
We do not have a slow cooker, so we made some modifications: first, following the bean prep instructions here (https://hurstbeans.com/recipes/15-bean-soup-with-smoked-sausage-swp) and we soaked the 20 oz Hurst’s dried beans overnight in 8 cups of water in the fridge (we set the Cajun seasoning packet aside). Second, the next day, we drained the beans, placed in a high walled Dutch oven, and added 1 quart no-salt chicken stock, 3 cups (not 4) of water, and 1 bay leaf. We brought to a boil, reduced to a simmer, and covered and simmered until the beans were tender. Third, once the beans were cooked, we added the Hurst Cajun seasoning packet but turned off the heat while we prepped the other ingredients. We sauteed the onion, celery, bell pepper, and garlic with some olive oil in a nonstick pan until the onion was translucent. Concurrently, in a separate pan we seared diced chicken andouille (we used six Gilbert’s andouille sausage, each cut into 1″ cubes, or 4 pie-shaped pieces per diagonal penny slice). To make sure the andouille browned, we seared them in 3 batches. We then added the sauteed aromatics and browned andouille to the Dutch oven, along with a 13.5 oz can of stewed tomatoes (we used Hunt’s). We folded all ingredients together. We added 2 tsp Cajun seasoning (McCormick’s) and 1 tsp Creole seasoning (Tony Chachere’s) for enhanced flavor and balance, and then let simmer for about 10 mins. We served this with a small scoop of basmati rice. This was a hearty and flavorful meal. (Feb. 2024)
Cooking Adventures 