(Adapted from “The 100 Greatest Dishes of Louisiana Cookery”)
- 1 pound red kidney beans
- 2 quarts water
- 2 medium to large onions, chopped
- 1 bell pepper, seeded and chopped
- 1 large bunch scallions, chopped
- 3 bay leaves
- 1/2 tsp thyme leaves
- 3 cloves garlic, minced
- 2 tbsp minced parsley
- 1 12oz. package andouille sausage; quarter each link then cut into tiny pieces
- 1.5 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 6 to 8 cups hot cooked rice
Wash the beans and put them in a heavy soup pot with 2 quarts water (at least; be prepared to keep adding
water as it evaporates). Bring water to a boil and turn down to a simmer; simmer for an hour. Add all
remaining ingredients except the cooked rice. Simmer for another two and a half hours or so, occasionally stirring and
adding water as necessary so that the dish has a stew-like consistency. Serves 6 to 8.
What makes it special?
This has been a go-to for years. I found the cookbook at a rummage sale while on a babymoon, but as my grandmother was from New Orleans, it was wonderfully familiar.
Recipe shared by Liz Winslow
Photo courtesy of Creative Commons photo site