I really like almost all kinds of beans and typically make Ham Stock for 15-Bean and Ham Soup or Ham and Veggie Soup. I’ve also made Creole Beans, and Boston Baked Beans or Homestyle Barbecue Baked Beans, but this was a first for me making Spicy Cajun Beans. I had a bag of dried 15 beans with Cajun seasoning sitting in the pantry, so I was contemplating what to do with them, when I came up with this recipe. Super easy, using common pantry staples, some sliced Polish Sausages and you have a meal. Add a side of corn bread and you have dinner!
1-20 oz. bag 15-Bean Soup Mix with Cajun Seasoning ( I used Hurst’s)
3 quarts water
2 stalks celery, diced
1 large onion, diced
1-14.5 oz. can petite diced tomatoes with juice
1 cup mild salsa
32 oz. chicken stock (make your own)
1-2 tsp. garlic powder
1-2 tsp. course-ground black pepper
2-4 tsp. chili powder
1-2 tsp. red pepper flakes
4 links skinless Polish Sausage, cut into bite-size pieces (may omit if desired)
Add beans and 3 quarts warm water to a large stock pot. Bring to a boil, reduce heat and simmer one (1) hour or until beans are tender; drain and rinse with cold water and set aside. In stock pot, add 1 tbls. oil and heat over medium heat; toss in celery and onion and saute’ until onion is translucent. Add diced tomatoes, salsa, chicken stock and spices; return drained beans to pot and simmer until heated through. Immediately add four (4) skinless Polish Sausages, cut into bite-size pieces. Continue to cook 10 more minutes, or until heated through. Serve with corn bread, if desired.