- ¼ pound Bacon
- 1 medium Onion, diced
- 1 Green bell pepper, seeded and diced
- 3 cloves Garlic, minced
- 1 stalk Celery, diced
- 2 ½ cups Red beans (cooked or canned)
- 1 Tablespoon Tomato paste
- 2 cups Chicken broth
- ½ pound Cooked pork and/or chicken (leftovers work well)
- ½ pound Andouille (or smoked) sausage, sliced
- 1 cup Breadcrumbs (tossed with 2 tablespoons melted butter)
- 2 teaspoons Cajun seasoning blend
- In a heavy skillet, render the bacon over med-high heat.
- Remove the bacon when finished and set aside to drain. Drain the excess bacon grease out of the pan, but do not clean it. The flavor of the bacon grease will add to the dish.
- Add the onion, bell pepper, garlic, and celery and sauté until just soft.
- Chop the bacon into chunks about an inch long.
- Add the beans, tomato paste, bacon pieces and broth. Simmer the mixture for 15 minutes.
- Pre-heat the oven to 350°.
- Lightly oil a medium casserole dish. Place the meat and sausage in the dish and top it all with the bean mixture.
- Cover and bake for 30 minutes.
- In a mixing bowl, toss the breadcrumbs, butter, and Cajun seasonings together.
- When the casserole is finished, top it with the breadcrumb mixture and then bake Un-covered for another 20 minutes or until lightly browned.
- Garnish with a few sprigs of fresh herbs like basil or rosemary.
Serve this variation of a classic French dish as a hearty lunch entree. Can serve with Carrots Vichy for a extra treat.
Although it takes a little while to make, it is certainly worth the wait. If you do not want the bacon grease or you want to reduce cooking time, have another sauté pan ready and sauté the onion, pepper, garlic, and celery in some olive oil while the bacon is cooking. Then all you have to do is add the bacon, beans, broth and tomato paste to the pan to finish. Also while cooking with the skillets, you can have the oven pre-heated, get the casserole dish ready, and also mix the breadcrumb mix.