Red Beans With Andouille Sausage Recipes

Steps:

• Drain and rinse the soaked beans and heat the oven to 350.
• Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the chicken thighs and brown well, 4 to 6 minutes. Remove the thighs, add the sausage to pot and brown well, another 4 to 6 minutes. Remove the sausage. Add the onion, bell pepper and celery and sauté, stirring occasionally, until tender, 5 to 7 minutes.
• Add the garlic and sauté, stirring frequently, 1 minute. Add back the thighs and sausage along with the beans, filé powder if using, red pepper flakes, salt and pepper and enough water to cover. Stir well and bring the mixture to a simmer.
• Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.

Steps:

• Place the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Quick-release pressure., Stir in sausage. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 17 minutes. Let pressure release naturally. Remove bay leaf. Serve with rice and, if desired, sprinkle with green onions., Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Steps:

• In a large saucepan, heat oil over medium. Add andouille; cook until fat is released and sausage is slightly golden in spots, 10 to 12 minutes. Using a slotted spoon, transfer to a plate. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add beans and 4 1/2 cups water; bring to a boil. Reduce to a simmer, partially cover, and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary. Stir in andouille and heat through; season with salt and pepper.

Steps:

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

Steps:

• Melt butter in large saucepan. Add onion, garlic, celery and green pepper. Cook and stir for five minutes. Place in slow cooker.
• Add broth, ham or ham hock, beans, bay leaf and other seasonings. Cover and cook on high for two hours.
• Remove ham hock if you used it. Cut off what meat you can and add it to the crock pot. Add parsnips or white potatoes and sweet potato. Cover and cook for an additional two hours.
• Add sausage. Cover and cook for an additional 30 minutes or until heated through. Discard bay leaf. Salt and pepper to taste and serve with rice.

Steps:

• In a 4-quart slow cooaker, combine sausage, beans, tomatoes, and green peppers.
• In a medium bowl, stir together rice, vegetable stock, and Cajun seasoning. Pour into slow cooker and stir thoroughly.
• Cover and cook on HIGH setting for 3 to 4 hours. Season with salt and pepper to taste.