“When I was growing up, we did not have a lot of money, so we always had dried beans (white, red, pinto). Dried beans are affordable and packed with flavor and protein,” writes Rosie Mayes in her new cookbook, Super Soul Food with Cousin Rosie. “Making beans was something I had to know how to do growing up. When my mom worked, I was in charge of dinner. With white beans, I prefer to make them with andouille sausage, but other smoked sausage, such as beef, works. This is an any-weather dish. No matter what time of year, you can enjoy beans and sausage. You could eat it on its own, but in most soul food households you’re not going to. You’re going to soak up that creamy goodness with greens and cornbread.”
White Beans and Sausage
White Beans and Sausage (Yield: 8 servings)
16 oz. dried white beans
2 tsp. vegetable oil
1 lb. andouille sausage, sliced into ¼-inch pieces
1 medium red onion, diced
8 cups chicken broth, divided
2 tsp. Creole seasoning
1½ tsp. dried thyme
1 tsp. cayenne pepper
½ tsp. red pepper flakes
½ tsp. ground black pepper
4 cups cooked long-grain white rice
Chopped green onions and paprika, for garnish
Preparation
- Start by sorting and rinsing the beans. Then put the beans into a medium pot and pour enough water in to cover them. Place the pot over high heat and boil for 2 minutes. Turn off the heat and let sit for 10 minutes.
- In a large pot over medium heat, add the vegetable oil and andouille sausage. Cook for 5 minutes to brown. Add the red onion and cook until it starts to sweat. Pour in 6 cups of the chicken broth and increase the heat to medium-high.
- Drain the water from the beans, then add them to the large pot, stirring to incorporate. Cook for 30 minutes, then add the remaining 2 cups of broth.
- Sprinkle in the Creole seasoning, thyme, cayenne, red pepper flakes, and black pepper. Reduce the heat to medium, stir the beans, and cover the pot. Cook for another 45 minutes.
- Stir the beans, taste for doneness, then spoon into bowls. Add some rice on top of the beans in the center of the bowl, then add more beans. Garnish with green onions and paprika before serving with cornbread.
Excerpted from Super Soul Food by permission of Sasquatch Books. Copyright 2022 by Rosie Mayes. All rights reserved.Garden & Gun has an affiliate partnership with Bookshop.org and may receive a portion of sales when a reader clicks to buy a book. All books are independently selected by the G&G editorial team.