Cajun-Style Navy Beans With Sausage | Louisiana Kitchen & Culture

Ingredients

• 1 pound dried navy beans
• 1 tablespoons salt, plus more to taste
• 1 pound collard greens
• 1 tablespoon olive oil
• 2 onions, chopped, divided
• 6 garlic cloves, chopped
• 1 20-ounce package smoked ham hocks
• 4 bay leaves
• 1 tablespoon ham base* (optional)
• ¼ cup bacon grease or cooking oil
• 1 pound andouille or smoked sausage, halved lengthwise and sliced crosswise
• 1 medium onion, chopped
• 1 cup chopped celery
• ½ chopped bell pepper, red or green
• ¼ cup chopped garlic
• 1 bunch green onions, chopped
• 8 ounces diced smoked ham
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1 bunch parsley, minced (reserve some for garnish)
• 1 10-ounce can diced tomatoes and chilis
• hot cooked rice, hot sauce, for serving