Description
A Family friendly taste of New Orleans. With or without sausage makes a complete meal.
Ingredients
Scale
- 1 cup chopped onions
- 1/2 cup chopped bell peppers
- 1/2 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 3 bay leaves
- 1 lb smoked sausage (cut crosswise into 1/4-inch slices (we use spicy))
- 1 pound dried red beans (rinsed and sorted through, (soak using preferred method and drain))
- 3 tablespoons chopped garlic
- 8 to 10 cups water (enough to cover ingredients in large stock pot)
- Steamed rice
Instructions
- In a large saucepan over medium-high heat, Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes.
- Add the bay leaves.
- Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours.
- Add more water if the mixture becomes dry or thick.
- Remove about a cup and 1/2 of the mixture and process in a blender or food processor until creamy, return to pot.
- Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft.
- Meanwhile, in a large skillet brown the cut smoked sausage lightly and add to stock pot with bean mixture.
- Again, add more water if it becomes too thick.
- The mixture should be soupy but not watery.
- Remove the bay leaves and serve over steamed white rice.
Notes
Brown or white rice work equally well.
Spicy smoked sausage, or regular can be substituted.or use the authentic andouille sausages.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main
- Cuisine: Southern
