Savory Sausage & Tender Beans (Printable Version)
# What You’ll Need:
→ Essentials
01 -
1 lb. dried red beans
02 -
12-14 oz. of andouille sausage, sliced into 1/4-inch pieces
03 -
2 tbsp olive oil
04 -
1/2 tbsp butter
05 -
1 large onion, finely chopped
06 -
2 ribs of celery, diced
07 -
1 small green bell pepper, diced
08 -
1 small red bell pepper, diced
09 -
6 garlic cloves, minced
10 -
1 tsp oregano (dried)
11 -
1/2 tsp thyme (dried)
12 -
1 tsp salt, adjust to taste
13 -
1/2 tsp paprika
14 -
Fresh black pepper, to taste
15 -
1/8 tsp cayenne, or more if you like it spicy
16 -
2 bay leaves
17 -
6-7 cups of low-sodium broth (vegetable or chicken)
18 -
1/2 cup freshly chopped parsley, plus extra for decorating
19 -
1/4 cup chopped green onions for garnish
→ For Serving
20 -
1 1/2 cups cooked long-grain white or brown rice
# Steps to Follow:
01 -
Give the beans a rinse, then place them in a big bowl or soup pot. Add enough water to submerge them by at least 2 inches. Let them soak overnight or for at least 8 hours.
02 -
In a Dutch oven, heat olive oil on medium. Toss in the sausage slices, cooking each side until they're beautifully browned. Take the sausage out and set it aside for now.
03 -
Melt butter in the Dutch oven. Stir in the onions and cook them for 3 minutes on medium heat. Add the celery, green pepper, and red pepper, and let everything cook for 4 minutes. Toss in the minced garlic and stir for a quick 15 seconds.
04 -
Sprinkle the veggies with salt, paprika, thyme, oregano, cayenne, and pepper. Let it all cook for a minute, then pour in the broth. Use a spoon to scrape the browned bits stuck to the pot’s bottom.
05 -
Drain and rinse your soaked beans. Combine them with the veggies and broth. Toss the seared sausage back into the pot. Give it all a big stir.
06 -
Add in your bay leaves. Bring things to a boil, then quickly drop the heat. Cover the pot and let it simmer on low for roughly 1.5-2 hours, or until the beans are soft.
07 -
After about an hour and a half, grab a bean to test. Squeeze between your fingers—it should feel soft on the inside but hold together lightly on the outside.
08 -
Once the beans are ready, remove and toss out the bay leaves. Grab a cup of beans, mash them up with a fork, then stir them back into the pot to thicken the stew.
09 -
If your beans are thicker than you’d like, add a splash of water or broth (up to a cup). Don’t forget to taste and tweak the seasoning to your liking.
10 -
Stir in your fresh parsley and green onions, letting them cook for a few minutes. Spoon the bean mixture over rice and finish with a sprinkle of parsley or green onions, if you’d like.
# Additional Notes:
01 -
Always check and clean red beans to remove any debris or small stones before soaking.
02 -
A little vinegar or a splash of lemon juice can brighten the dish if it feels too flat without more salt.
03 -
If you don’t have andouille sausage, substitutes like smoked turkey or ham hock work well.
04 -
Pressed for time? Canned beans (two 15-ounce cans) eliminate the long soak. Just be sure to cut simmering to about 30 minutes.
05 -
Store rice and beans in separate containers; both keep in the fridge for up to a week.