“This is my mama’s recipe and was my favorite meal growing up.” – Candice Poss
INGREDIENTS
2 Tbsp. olive oil
2 jalapenos, seeded and finely diced
1 green bell pepper, finely diced
1 onion, finely diced
2 garlic cloves, minced
1½ Tbsp. dried basil
1½ Tbsp. dried oregano
1 Tbsp. paprika
½ Tbsp. cayenne pepper
3½ quarts plus 2 cups water, divided
3 bay leaves, divided
1 lb. red beans, soaked at least 8 hours or overnight
1 Tbsp. plus 1 tsp. kosher salt, divided
1 lb. andouille sausage, quartered lengthwise and cut into ¼-inch pieces
1 cup white rice
PREPARATION
• In a 7- to 8-quart soup pot over medium-high heat, warm the oil. Add the jalapeno, bell pepper and onion and saute 3 to 4 minutes. Add the garlic, basil, oregano, paprika and cayenne and saute 1 minute.
• Stir in 3œ quarts water, 2 bay leaves, beans and 1 tablespoon salt and bring to boil. Reduce the heat to medium, cover and simmer until the beans are soft enough to mash, about 1 hour.
• Transfer 2 cups beans to a large mixing bowl, mash them with the back of a spoon and return to the pot.
• Add the andouille, reduce the heat to low, cover and simmer 1 hour.
• Meanwhile, preheat the oven to 350 degrees.
• In a small casserole dish, combine the remaining 2 cups water, rice, the remaining bay leaf and 1 teaspoon salt. Cover with foil and bake until all the liquid is absorbed, 20 to 25 minutes.
• Discard the bay leaf, fluff the rice with a fork and serve with the red beans.
This article appears in March 2019.