This is adapted from a New York Times recipe. I have been tweaking and finally got it to where my husband loves it. He likes to add a little extra hot sauce and some cider vinegar. I used brown rice this time and chicken andouille sausage to cut down on some of the fat. I assembled everything and then put in the crock pot for 6 hours.
- 1 pound dried red beans
- 1 pound Andouille sausage, sliced 1/2-inch thick and cut into quarters (or Andouille chicken sausage)
- 4 tablespoons olive oil
- 6 garlic cloves, minced
- 2 medium onions, finely diced
- 2 large rib celery, finely diced
- 1 medium red bell pepper, chopped
- 1 ½ teaspoons black pepper
- ⅛ teaspoon cayenne pepper
- 1 tsp Emeril seasoning
- 2 teaspoons salt
- 3 bay leaves
- 2 teaspoons dried basil
- ¾ teaspoon rubbed sage
- 1 cup chopped fresh parsley
- 1 bunch fresh green onions, chopped
- Cooked white long-grain rice, for serving
- In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
- In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
- Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
- Cook until beans are softened, about 11/2 to 2 hours. (Or in crockpot for 6 hours). Taste and adjust seasonings.
- Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.