A hearty pot of beans as spicy as you’d like, served over hot rice.

Ingredients

• 0.5 lbs great northern beans
• 0.5 lbs smoked sausage, like andouille, diced
• 1-2 tbsp fat, like veggie oil or bacon fat
• 1 large yellow onion, finely diced
• A couple ribs of celery, finely diced
• 1 large green bell pepper, finely diced
• 2 or 3 cloves of garlic, finely diced
• 1 or 2 bay leaves
• A few drops of liquid smoke (optional)
• 1 can (12 oz) of beer
• 1 tbsp of cajun seasoning
• A handful of fresh chopped parsley or 2 tablespoons of dried
• A spoon of roux
• Chicken broth or water (lots)

Directions

1. Melt fat into a big dutch oven.
2. Add onion, celery, and bell pepper. Cook until translucent.
3. Add garlic and cook for another minute or so.
4. Add beans, liquid smoke (if using), bay leaf, and enough broth or water to completely cover the beans by a few inches. Bring to a boil. Boil for 10-15 minutes, then reduce heat to a simmer.
5. Simmer until the beans are nearly done, adding water if needed.
6. Add beer, seasoning, parsley, and roux near the end. Simmer just short of desired consistency, as the roux will thicken some once the heat is off. Add chopped cooked sausage and stir in.
7. Serve with hot sauce, scallions, or extra cajun seasoning over hot rice.

Notes

• A fresh crusty bread instead of rice works too.
• The type of beer doesn’t matter too much, but will definitely change the flavor of the dish. I tend to favor using hazy IPAs or other hoppy beers for this dish. It also works just as well to drink half and put the other half in the pot if you want a milder beer flavor.
• It’s easy to make this vegetarian by omitting the sausage and using water.
• Navy beans or other small white beans work just as well. Adjust cooking times if needed.
• Canned beans will work in a pinch and shorten time to half an hour or so.