2 tbsp olive oil 1 to 1.5 lbs andouille sausage, cut into thick slices 2 yellow onions, chopped 5 garlic cloves, chopped 1 celery stalk, sliced 2 green bell peppers, seeded/deveined, chopped 1 lb uncooked red beans (red kidney or Rancho Gordo Domingo Rojo beans), picked over and rinsed 2 bay leaves 2 tsp dried thyme 1 tsp pure chile powder 1/2 tsp ground cayenne pepper, or to taste Salt and freshly ground pepper 1 tbsp Creole mustard (or other coarse-grain mustard) Chopped fresh flat-leaf parsley and sliced green onions, for garnish (optional) Cooked white rice, for serving Vinegary hot sauce (Louisiana, Crystal, or Tabasco), for serving
In a large Dutch oven, warm olive oil over medium heat. Add sausage, cook until browned (~6 min), remove with a slotted spoon and set aside. Add onions, garlic, celery, and bell peppers to the pot cook until soft, stirring occasionally (~10 min). Add the beans, bay leaves, thyme, chile powder, cayenne, and enough water to cover the beans by about 2 inches. Bring to a strong boil and boil 15 minutes, then reduce heat to low/medium-low and simmer gently until beans start to soften but aren't fully cooked, just over 1 hour. Season with salt and pepper. Add the reserved sausage back in along with the mustard. Continue cooking until beans are soft and creamy, adding more water as needed to keep them covered, about 1 more hour. When done, mash some beans against the pot to thicken the liquid, or continue cooking until the liquid is more like a thick gravy than a thin soup. Taste and adjust seasoning. Serve in bowls garnished with parsley and green onions, with warm rice and hot sauce. Serves 6-8.
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