Ingredients :
- 1 Green Bell Pepper - diced
- 3 (15.5 oz) cans Red Beans (rinsed and drained). The cans should be labeled Red Beans (not kidney beans)... Sometimes smaller groceries won't carry this kind of canned bean. You can always substitute dry Red beans (prepped) and use broth instead of water
- 4 cloves garlic - minced
- 3-4 stalks celery - diced
- 1 onion - diced
- 1 lb Andouille Sausage
- 1/2 teaspoon Cayenne pepper
- 1 bay leaf
- 1/4 teaspoon rubbed sage
- 1/2 teaspoon cumin
- 2 cup water
- 2 teaspoons Hot sauce (Tabasco or similar) or to taste
Method :
- Preheat oven to 350F
- Dice up onion, bell pepper, and celery into bean-sized bits as indicated above
- Brown andouille sausage over medium/high heat in a separate pan. Should be slightly browned and crispy when done
- Sauté vegetables in olive oil over medium heat. Add garlic half about 5 minutes after beginning to sauté. Continue to sauté until the onions are translucent but not brown.
- Add water to sautéed vegetables.
- Add rinsed and drained red beans to the vegetables and broth
- Add cumin, cayenne, and bayleaf to vegetable mixture
- Bring bean/veggies to a simmer
- After the beans come to a simmer, add a smidgen of water (2 tbsp) to the pan with the fried andouille. Then pour the browned andouille and the juice into to the beans.
- Place your pot of beans covered into the oven on 350F for 45 minutes. Consider starting the rice while this is in the oven
- Begin cooking rice of your choosing (white and plain brown are tastey choices)
- Serve over rice of your choosing
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