Red Beans and Rice With Andouille Sausage

Submitted by ratherbeswimmin

"In ‘Paula Deen’s Southern Cooking Bible’"

 

• Ready In: 3hrs 15mins
• Ingredients: 15
• Serves: 8

ingredients

• 3 tablespoons bacon fat, lard or 3 tablespoons olive oil
• 1 3⁄4 cups chopped andouille sausages (about 1/2 lb)
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped (with leaves)
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1 lb dried red beans
• 1 1⁄2 teaspoons salt
• 1 teaspoon hot sauce
• 3 bay leaves
• 6 cups cooked rice
• 1⁄4 cup sliced scallion
• 3 tablespoons chopped fresh parsley

directions

1. In a large pot or Dutch oven, heat the fat over med-high heat.
2. Add the sausage and cook until golden, 5-7 minutes.
3. Add the onion, bell pepper, celery, and garlic.
4. Cook, stirring, until softened, 5-7 minutes.
5. Stir in the cumin and thyme and cook for 1 minute.
6. Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches.
7. Bring the mixture to a boil.
8. Immediately decrease heat to a simmer, cover, and cook for 1 ½ hours.
9. Uncover and simmer until the beans are tender and the sauce has thickened, 30-45 minutes, adding more water if necessary.
10. Remove and discard the bay leaves.
11. Serve over rice, topped with scallions.
12. Garnish with parsley.