Ingredients

The following ingredients have 4 Servings
  • 1 pound dry red beans*
  • boiling water
  • 3 tablespoon vegetable oil or bacon grease
  • 1 large yellow onion (chopped)
  • 3 garlic cloves (minced)
  • 1/2 cup green bell pepper (chopped)
  • 1/2 red bell pepper (chopped)
  • 1/2 cup celery (chopped (2-3 stalks))
  • 6 cups chicken broth
  • 4 dried bay leaves
  • 2 tablespoons flat leaf parsley (finely chopped)
  • 1 tablespoon brown sugar
  • 2 tablespoons bacon (cooked and crumbled)
  • 2 teaspoons hot sauce
  • 2 teaspoons fresh thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon coarse Kosher salt
  • 1/2 teaspoon fresh sage * (1/4dried rubbed sage)
  • 1 pound smoked andouille sausage (thinly sliced)
  • 4 cups long grain rice (cooked)
  • scallions (for garnish)
  • Maldon Salt (for garnish)

Instruction

  • Place the dry red beans in a large mixing bowl. Cover with boiling water, enough to cover the tops. Cover with a plate to seal in the heat. Sit for 3 hours. Drain and rinse in a colander.
  • Heat the vegetable oil (or rendered bacon fat) in a large Dutch oven or heavy bottom pot over medium heat. Add the onions, saute until they start to soften and become fragrant, approximately 2-3 minutes. Add the garlic, bell peppers and celery, saute for an additional 3-4 minutes, stirring frequently.
  • Add the softened red beans, chicken broth, bay leaves, parsley, brown sugar, bacon, hot sauce, thyme, cayenne, pepper, salt and sage, stirring to combine. Cover and simmer on low heat, stirring periodically, for 2 hours.
  • At the 2 hour mark, remove a cup or two of beans and smash with a potato masher. Return to the pot and stir.
  • Stir in smoked andouille sausage and continue to cook for 30 minutes. If the mixture becomes dry (similar to refried beans), stir in additional chicken broth to keep the mixture moist, but still thick.
  • Fish out the bay leaves.
  • When ready to serve, spoon over long grain white rice, season with Maldon salt and chopped scallions.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.