White Beans with Andouille Sausage

Ingredients

• 10 cups water, for soaking beans
• 1 pound dried Northern beans, rinsed and sorted
• ½ tablespoon vegetable oil
• 16 ounces Andouille sausage, sliced
• 2 slices bacon, chopped
• 1 medium onion, diced
• ½ green bell pepper, diced
• ½ cup diced celery
• 3 garlic cloves, minced
• 1 (32-ounce) container chicken broth
• 2 dried bay leaves
• 1 teaspoon Cajun seasoning
• ½ teaspoon salt
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Equipment Dutch Oven

Steps

1. 1

   Soak beans overnight. Or bring water to a boil in a large Dutch oven. Add beans. Boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain beans and rinse them. Set aside.

2. 2

   In Dutch oven, heat the oil over medium-high heat. Add sausage and cook for 5 minutes. Remove with a slotted spoon and set aside.

3. 3

   Add bacon to the Dutch oven and cook until crisp. Remove with a slotted spoon and add to sausage.

4. 4

   Add onion, green pepper, and celery. Cook, stirring frequently for 3 to 4 minutes.

5. 5

   Add garlic and cook 1 minute.

6. 6

   Add chicken broth, beans, and bay leaves. Bring to a boil. Reduce heat to a low. Cover and simmer for 60 to 90 minutes, or until the beans are beginning to become tender. (Dried beans can vary greatly in how long it takes them to cook.)

7. 7

   Discard bay leaves. Add Cajun seasoning, salt, thyme, and pepper. Return sausage and bacon to the Dutch oven. Simmer uncovered for 15 to 30 minutes or until beans are tender. Check for seasoning and add more salt and pepper if needed. Sprinkle with parsley and serve.

Notes