Categories: New Orleans, soups, winter

Ingredients

• 2 Tbsp vegetable oil
• 1 cup chopped onions
• 1/2 cup chopped bell pepper
• 1/2 cup chopped celery
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/4 tsp black pepper
• 1 tsp dried thyme
• 2 bay leaves
• 1 lb boiled ham, cut into cubes
• 1 cup andouille sausage
• 1 lb dried red beans
• 3 Tbsp chopped garlic
• 8 to 10 cups water
• steamed rice

Directions

1. The night before, rinse and sort red beans, then let them soak overnight. Drain and dry before adding to mixture.

2. Heat the oil in a large saucepan over medium-high heat. Sauté the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes.

3. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick.

4. Use a wooden spoon to mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.

Email to a friend | Print this recipe | Back