Prep 20 mins
Cook 30 mins
My family loves this recipe and it's so easy to throw together after work. It's pretty spicy, how spicy depends on the andouille sausage that you use, mine was quite hot and so the resulting dish was spicy hot, but good. I reduced the amount of red pepper flakes to appease my family's preference. This will make your house smell as if you've been cooking, rather than out working, all day! I found this in the Chicago Tribune, the author, Donna Pierce, re-worked her Grandma's recipe to make it after-work friendly.
- 14.79 ml olive oil
- 453.59 g andouille sausage, cut into bite-sized chunks
- 2 stalk celery, chopped
- 1 large onion, chopped
- 2 clove garlic, minced
- 2 (822.13 g) can black beans, drained and rinsed
- 411.06 g can beef broth
- 411.06 g can chicken broth
- 4.92 ml fresh thyme
- 4.92 ml red pepper flakes
- 1 bay leaf
- 2.46 ml ground mace
- 2.46 ml salt
- fresh ground black pepper
- 44.37 ml chopped cilantro
- 3 green onions, sliced
- 236.59 ml rice, cooked according to package directions
- Heat oil in a Dutch oven over medium heat; add sausage; cook until just beginning to brown, about 3 minutes.
- Add celery and onion; cook until softened, about 3 minutes.
- Add garlic; cook until softened, 1 minute.
- Stir in beans, beef broth, chicken broth, thyme, red pepper flakes, bay leaf, mace, salt and black pepper to taste; increase heat to medium-high, heat just to a boil then reduce heat to a simmer; cook until flavors come together, about 20 minutes.
- Stir in cilantro and green onions and serve over rice.
No one would believe that these are canned beans. They are full of flavor and taste as though they have cooked all day. I omitted the olive oil, used spicy chicken sausage and served it over cooked brown rice. Thanks for a wonderful recipe.