“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.”
Recipe
White Beans and Sausage
An easy, comforting supper that’s full of classic Southern flavors

photo: Michael Kartes
Ingredients
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.
Related Stories:

Recipe
Himalaya Fried Chicken
Sample the universal appeal of a Houston chef’s Indian meets Pakistani meets Tex-Mex cooking

Recipe
The “Private Plane” Cocktail
Shake up a bourbon classic

What's in Season
Curried Sweet Potato Soup
As the temperatures drop, cozy up with this recipe starring the bright orange root veggie
Trending Stories:

Books
The Lasting Power of Larry McMurtry’s Not-So-Secret Texas Truths
In a new book, writers pay homage to his words. Read an exclusive excerpt here

Food & Drink
Six Grilling Tips from Rodney Scott and Bryan Furman
The Southern pitmasters share a few rules of thumb

Arts & Culture
Meet Blackmon Huckabee Jr., Clemson’s Viral TikTok Crooner
A Tiger wide receiver scores big on SportsCenter—with his singing voice