Creole-Style Red Beans with Andouille Sausage

1. Soak the Beans

Place the dried red beans in a large bowl and cover them with water. Let them sit for at least 4 hours, or ideally, overnight.

2. Brown the Sausage

Heat 1 tablespoon of olive oil in a large, heavy pot over medium heat. Add the sliced andouille sausage and cook until browned. Remove the sausage and set aside.

3. Sauté Garlic and Onions

Add the remaining olive oil to the same pot. Toss in the minced garlic and finely diced onions. Sauté them until the onions turn transparent and limp.

4. Add Celery and Bell Pepper

Add the finely diced celery and chopped green bell pepper to the pot. Sauté for about 5 minutes, allowing the vegetables to soften.

5. Combine Beans and Spices

Drain the soaked beans and add them to the pot. Pour in enough water to cover the beans by about an inch. Stir in the black pepper, cayenne, salt, bay leaves, dried basil, and rubbed sage. Bring the mixture to a gentle simmer.

6. Cook the Beans

Let the beans cook until they are softened, about 1.5 to 2 hours. Once the beans are tender, remove 1 cup of them, mash them up, and stir the mashed beans back into the pot.

7. Add Fresh Herbs

Add the chopped fresh parsley and green onions to the pot, and let the mixture simmer for another 15 minutes.

8. Adjust Seasoning and Serve

Taste the beans and adjust the seasoning if necessary. Serve the savory red beans and sausage over cooked white long-grain rice.