1 pound dried red beans, not kidney beans, sorted and rinsed
2 tablespoons vegetable oil (if using a fatty sausage, render some of the fat from the meat)
1 large onion, chopped
6 to 8 cloves garlic, chopped
1 stalk celery, chopped
2 tablespoons chopped fresh parsley
1 bay leaf
1 pound tasso, andouille, or other sausage, such as garlic sausage, cut diagonally into 3/4-inch slices
1 to 2 teaspoons ground cayenne
8 to 10 cups water
4 to 5 cups cooked white rice
Chopped parsley for garnish
Cover the beans with water and let stand overnight.
Heat the oil in a large pot. Saute the onion, garlic, and celery in the oil until soft. Add the beans, parsley, bay leaf, tasso, cayenne, and water. Bring to a boil, lower the heat and simmer until the beans are soft, about 1 to 2 hours.
As it cooks, the beans may start to get creamy. If the beans get soft and the broth is still thin, take a few beans, put them in a sieve, and mash through with a wooden spoon.
Serve over the rice and garnished with plenty of chopped parsley.
Servings |
6 to 8 |
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