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Taken by Kylie Louque of the Ascension Parish Tourism Commission

Taken by Kylie Louque of the Ascension Parish Tourism Commission

Today’s post is a recipe straight out of The Cabin Cook Book, a dedicated effort of Historical Preservation by Al Robert in the heart of Ascension Parish, Louisiana. His three restaurants serve authentic Cajun and Creole cuisine to the ever expanding Louisiana residents and tourists alike. The cook book contains recipes from the Robert’s heritage.

“Red beans were added to the menu because of requests from New Orleans guests. We cook over 60 quarts a week to satisfy the patrons of The Cabin.” . . . Al

Red Beans

Yields 1 qt.


1 lb.        Light red Kidney beans
1/2 rib     celery chopped
1/2 med  Onion chopped
1/4          Bell Pepper chopped
1 oz.       Cajun seasoning
1/4 tsp    Black pepper
1/2 tsp    Garlic powder
1 small    Ham hock
2 tbsp     Cooking oil
1/2 gal    Water including stock from ham hock


Boil Ham hock in water until tender, remove hock and reserve boiling stock. Debone hock and chop skin and meat into 1/2” dice

Wash beans and place in a 3 qt. pot

Add ham hocks and vegetables

Add water and boiling stock to cover beans by 1” and bring to a boil

Stir in seasoning and oil

Lower heat to a slow boil (simmer) and allow to cook, stirring frequently, until beans are tender and gravy thickens (approximately 3 hours)


Allow to cool a little before serving over rice with a side of smoked pork sausage