Red Beans and Rice with Andouille Sausage
Long-simmering red beans practically cook themselves, a fact that didn’t escape the many generations of hardworking Louisiana Creole women who supposedly made this dish every Monday, on laundry day. Even now, many Creole restaurants serve red beans and rice as a lunch special on Mondays.
Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100). Add the ham and cook and stir for about 5 minutes, until it begins to brown. Reduce the heat to medium, stir in the onions and bell peppers, and cook, stirring occasionally, for about 10 minutes more, until the onions are soft and light brown and the peppers are brightly colored and tender. Add the garlic and cook for 1 minute more, stirring constantly.
Step 2
Add the beans, 1/2 cup of the parsley, the Worcestershire sauce, bay leaves, 1 1/2 teaspoons of the thyme, the red pepper flakes, black pepper, hot sauce, and salt to taste. Add enough water to cover the beans by about 2 inches and simmer, uncovered, for about 2 hours, stirring occasionally, until the beans are tender. Add more water if needed; the beans should always be covered by at least 1 inch of water.
Step 3
When the beans are tender, remove the bay leaves, stir in the sausage and remaining 1 1/2 teaspoons thyme, and cook for about 30 minutes more, stirring occasionally, until the beans develop a thick, creamy gravy. Stir in the remaining 1/2 cup parsley and season with additional salt and black pepper, if desired.
Step 4
Serve hot over a bed of steamed white rice or Carolina Gold Rice, garnished with the scallions and with extra hot sauce on the side.
