- 1 1/2cups dry small red beans or kidney beans, soaked overnight and drained
- 4oz andouille sausage, cut into half-circle coins (optional)
- 1Tbsp Canola oil, if needed
- 1 onion, chopped
- 1 green pepper, chopped
- 3 ribs celery, chopped
- 4 cloves garlic, minced
- 4 bay leaves
- 2tsp Cajun seasoning or 1/4tsp cayanne, 1/4 tsp dried oregano, 1/2 tsp ground pepper and 1tsp salt
- A few dashes hot sauce (I like Tabasco's Chipotle Sauce)
- Water (as needed)
In a large pot, cook andouille and oil (if using a lower-fat andouille) until andouille is fragrant and some of the fat has cooked out. Add the onion, celery, green peppers and garlic and cook until onion just starts to soften. Add the beans and enough water to cover (about 4 or 5 cups). Add the bay leaves, spices and hot sauce. Bring to a rapid boil and cook for about 5 minutes. Reduce heat to med-low and cover pot. Check on the beans every 20-30 minutes- give them a stir to prevent sticking and add a cup or two of water if needed to keep beans covered. After about 2 hours taste a bean to check doneness. If bean is still crunchy, cover pot and cook another 30-60min. If bean is done, adjust seasoning, adding more salt and spices if desired. If the beans are "soupier" than you prefer, remove the lid and bring the beans to a boil for a few minutes to cook off some of the liquid.
Serve beans over cooked white or brown rice, with a bottle of hot sauce on the side.