Red Beans and Rice with Andouille Sausage

By jlwoodruff

Ingredients

• 3 Tbs. bacon fat, lard, or olive oil
• 1 1/3 cups chopped andouille sausage (about 1/2 lb.)
• 1 yellow onion
• 1 green bell pepper
• 2 celery stalks
• 3 cloves garlic, finely chopped
• 2 tsp. ground cumin
• 1 tsp. dried thyme
• 1 lb. dried red beans
• 1 1/2 tsp. salt
• 1 tsp. hot sauce
• 3 bay leaves
• 6 cups cooked rice
• 1/4 cup sliced scallions
• 3 Tbs. chopped parsley

Preparation

Step 1

1. In a large pot or Dutch oven, heat the fat, lard, or olive oil over medium-high heat. Add the sausage and cook until golden, 5 to 7 minutes. Add the onion, bell pepper, celery, and garlic. Cook, stirring, until softened, 5 to 7 minutes. Stir in the cumin and thyme and cook for 1 minute.

2. Add the beans, salt, hot sauce, bay leaves, and enought water to cover the beans by 2 inches. Bring to a boil. Immediately reduce to a simmer, cover, and cook for 1 1/2 hours. Uncover and simmer until the beans are tender and the suace has thickened, 30 to 40 minutes, adding more water if nessesary. Remove and discard the bay leaves. Serve over the rice, topped with the scallions. Garnish with the parsley.