A slightly spicy Cajun Homage made with 15 different beans, chicken broth, Ro*Tel tomatoes, Andouille sausage, yellow onions, red bell peppers, carrots, celery, minced garlic, and other wonderful Cajun flavors served over Cajun Quinoa Rice.
Be sure to wash and sort your beans before the quick soak to remove debris or bad beans.
Place the beans in salted water use about one teaspoon of kosher salt (water should be 1 inch above dried beans) in a Dutch oven.
Bring the dried beans to a full boil. Allow the beans to boil for about 5-6 minutes.
Remove the saucepan or Dutch oven from the heat, cover it with a tight-fitting lid, and let the beans soak for at least 1 hour.
Drain beans in a colander and thoroughly rinse beans.
Add beans back to the Dutch oven, 2 cups of chicken broth, 2 cups of water, and one can of Ro*Tel tomatoes place on medium heat.
Meanwhile, in a metal skillet, add andouille sausage or smoked sausage, diced red pepper, onion, carrots, celery, and minced garlic. Cook about 5-6 minutes on low to medium heat.
Add sausage and vegetable mixture to the Dutch oven along with two tablespoons of hot sauce, one tablespoon of Cajun seasoning, one teaspoon of dried thyme, and kosher salt, and pepper place on low heat and cook for about 2 hours or till beans are soft then turn off the heat source.
Cover with a tight-fitting lid until ready for use.
Rinse the quinoa Measure 2 cups of white organic quinoa and place in a strainer with fine mesh. Rinse the white organic quinoa thoroughly with cold tap water for about 2 -3 minutes. Rub and swish the quinoa with your hand while rinsing in cold tap water.
Add white organic quinoa, Cajun seasoning, minced garlic clove, and kosher salt to own taste to the 4 cups of chicken broth and bring to a full boil in a medium-sized metal saucepan.
Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for another 15 minutes or till you notice the ring pop on the organic quinoa.
Let stand, covered, for 5-6 minutes.
Fluff the quinoa before serving and garnish with green scallion.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog