Ingredients

The following ingredients have 7 Servings
  • 1 pound package dried white beans (Great Northern or Navy)
  • 1 tablespoon canola oil
  • 1-pound mild andouille or other spicy smoked sausage
  • 2 slices bacon, chopped
  • 1 medium onion, chopped
  • 1/2 a bell pepper, chopped
  • 1 rib celery, chopped
  • 3 cloves garlic, minced
  • 1 medium bay leaf
  • 2 green onions, sliced
  • 1/8 cup dried parsley
  • 1 teaspoon Creole or Cajun seasoning, or to taste, optional
  • Kosher salt and fresh cracked black pepper, to taste
  • Hot sauce, for the table

Instruction

  • Rinse and sort through the beans, soak overnight or add to a stockpot and cover with water plus about 1 inch. Bring to a boil; boil for 3 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and return to the pot.
  • Heat canola in a cast iron skillet over medium high heat. Quarter and slice sausage into small bite sized pieces, add to hot oil and cook until browned. Use a slotted spoon to transfer to the stockpot with the beans.
  • To the drippings in the skillet, add the bacon and cook until rendered. Remove the bacon, set aside, and add the onion, bell pepper and celery to the skillet. Cook until just browned and beginning to caramelize. Add the garlic and cook another minute.
  • Transfer veggies to the beans and sausage; add the bay leaf and cooked bacon. Deglaze the skillet with a bit of water and scrape up any browned bits. Add that to the bean pot.
  • Cover everything with fresh water, plus about an inch and a half, and bring to a boil. Reduce heat and simmer for about 1-1/2 hours, stirring occasionally, or until beans are tender and gravy is thickened. Add additional water if needed to thin.
  • Stir in the green onion, parsley, Cajun seasoning, salt and pepper and simmer another 5 minutes. Taste and adjust seasonings.
  • Serve over hot rice with cornbread and pass the hot sauce at the table.