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1
Cook sausage with 1/2 cup water in large heavy bottomed pot that the beans will be cooked in, allow water to dissipate and sausage to brown until you have a good fond going on in the pan.
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2
Once you have a good caramelized pan, remove the sausage allow to cool and fridge them.
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3
Drain grease and replace with tablespoon of a light flavored oil and saute/brown your onion - salt, add celery - salt, all spices and saute till translucent - avoid burning your fond!
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4
Add stock to deglaze pan.
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5
Add ham hocks (note: These tend to shed bone shards, avoid stirring once these are in the mix.
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6
Remove them after cooking is complete and pull the meat off the bone on a separate plate.
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7
Add the meat back into the mix).
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8
Add beans.
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9
Add enough water to just cover beans/ham hocks bring the party to a boil then reduce heat and cook until beans are soft.
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10
I used a pressure cooker, the whole meal was done in 30 minutes -- with that said, only allow pressure to get it's initial burst of steam then bring down the heat to a low simmer -- beans can foam up and clog your cooker - always monitor this process.
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11
).
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12
While awaiting the beans to soften, prep lime and the lime rind, cut sausage into bite size chunks - taste sausage for heat and adjust to your preference.
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13
consider some cayenne to the mix.
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14
The Chipotle pepper does provide a subtle heat that will make your forhead sweat but no significant affect to the tongue.
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15
Once the beans are cooked, add remaining ingredients and simmer another 10 minutes.
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16
I like my beans a bit soupy so I choose not to thicken it.
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17
To help thicken the dish, food process 1/3 of the beans into a paste then reincorperate them.
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18
Serve over rice, perhaps corn bread or fried plantains.
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19
Garnish
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20
chopped red bell pepper & Scallions.
