To do this dish justice, you really need Andouille and Tasso, although you could use smoked sausage and ham, or a ham bone or a Hamhock. I’ve done it that way as well.
Lately I’ve been using a quick cooker – pressure cooker to cook the beans because you go from dry beans to cooked in 1/2 hour. If you don’t do this or used canned, you’ll have to soak the beans overnight, then when you add them, cook longer to account for the beans.
What you’ll need:
1 lb Red Beans – cooked (Red Kidney Beans, I use Camilla)*
1lb Andouille Sausage
1/2 lb TassoA medium onion, chopped
2-3 stalks celery, Chopped
1 Bell pepper, Chopped
1/3 cup chopped green onion (or so)
1 tbs K-Paul Veggie Magic
2 tsp Red Pepper flakes
1 tsp White Pepper
Hot Sauce – I use Tabasco
Water or Chicken Stock
White Wine, Some to drink some to use.Cooked white rice – Some
- Cook the beans in a quick cooker and set aside
- Heat up a large pot, and throw in the meat until slightly browned.
- Add the Onion, Celery, and Bell pepper. Cook until they start to go translucent, and stick a bit.
- Add the K-Paul’s seasoning. Stir the mixture
- Add a splash of white wine to loosen all the good bits stuck to the pot.
- Add the beans, pepper flakes, white pepper, a good 3-4 shots of Tabasco (to taste), and a couple good shots of Worcestershire. Stir. Cook a few minutes.
- Add stock or water to maybe an inch above the beans.
- Bring to a boil, then turn the heat down for a low simmer. Stir from time to time.
It’ll take 30-45 minutes for things to blend and the liquid to reduce somewhat. Some of the beans will break down and you’ll have beans in a rich sauce. If you have a thicker sauce going and the beans are ready, add green onion, stir and serve with rice.