Hearty Creole Red Beans with Andouille and Rice

1. Soak the Dried Red Beans

First, soak the dried red beans in a large bowl of water for at least 4 hours or overnight. Make sure the water covers the beans by at least an inch.

2. Brown the Andouille Sausage

Once the beans have soaked, heat a large, heavy pot over medium heat and add 1 tablespoon of olive oil. Brown the sliced andouille sausage in the oil until it is slightly crisp. Remove the sausage from the pot and set it aside.

3. Cook Garlic and Onions

In the same pot, add the remaining olive oil along with the minced garlic and finely diced onions. Cook them until the onions become transparent and limp.

4. Add Celery and Bell Pepper

Add the celery and bell pepper to the pot, sautéing for about 5 minutes until they start to soften.

5. Add Beans and Seasonings

Drain the soaked beans and add them to the pot along with the black pepper, cayenne, salt, bay leaves, dried basil, and rubbed sage. Pour in enough water to cover the beans by about an inch. Bring the mixture to a simmer and let it cook slowly for 1.5 to 2 hours.

6. Add Fresh Herbs

About 15 minutes before serving, adjust the seasoning by stirring in the chopped parsley and green onions.

7. Mash and Simmer

Take a cup of the cooked beans and mash them with a fork in a bowl. Return the mashed beans to the pot to thicken the mixture. Let the pot simmer for another 15 minutes, then remove the bay leaves.

8. Serve

Serve the hearty Creole red beans over cooked white long-grain rice.