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kidney beans andouille sausage tasso country style smoked sausage garlic onion bell peppers celery black pepper cayenne pepper garlic bay leaves water
Viewed: 86 - Published at: 5 years agoIngredients
- 2 lbs.red kidney beans (preferrably Camellia)
- 1 lb. andouille sausage (good qualit such as Poche's)
- 1 lb. smoked ham or Tasso or ham bone
- 1 lb. country style smoked sausage (certainly not Eckrich)
- 6 cloves garlic finely chopped
- 1 large onion chopped
- 2 bell peppers chopped
- 6 celery ribs chopped
- black pepper to taste
- cayenne pepper to taste (optional)
- 1 tbs. granulated garlic
- 4 bay leaves
- water to cover beans
Method
- Soak beans overnight and drain. If they are not soaked, it's okay. It just means more cooking time. Place beans in heavy bottomed stockpot or Dutch oven. Add water to cover. If using ham or Tasso, cut into chunks and add to pot. Add garlic, onion, bell peppers, and celery. Bring to a boil, then reduce to simmer.
- Remove casing from andouille. Cut into quarters lengthwise, then cut into small pieces. Cut smoked sausage diagonally into 3/4" pieces. Saute in frying pan to render fat. Drain and add to the beans.
- Add bay leaves, granulated garlic, and pepper. Continue cooking for 2 1/2 to 3 hours until beans are soft and the mixture is creamy. Serve over cooked rice. Garlic bread and a green salad are a great accompaniment.
- For variations substitute homemade or prepared stock for part of the water. Add fresh oregano or thyme for subtle flavor changes. If you have any pork or ham drippings, add those for extra richness or use a store-bought ham base. If you can find it, throw in a pound of Pickle Pork (not to be confused with salt pork). My sister swears it adds to the creaminess of the beans.
- Like with many dishes, red beans are better the next day. They also freeze well, which is why I use a 16-qt. stockpot.
