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 | ingredients |
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1 bag (16 ounces) dried small red beans, soaked and drained
1 teaspoon vegetable oil
1 pound Andouille, halved lengthwise and cut into 1-inch pieces
1 medium onion, diced
2 cloves garlic, finely chopped
Coarse salt and ground black pepper
Caramelized Onions
1 cup yellow corn meal
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 tsp baking soda
1 1/2 teaspoon coarse salt
1/4 cup unsalted butter, melted, plus more for pan
1 cup buttermilk
2 eggs
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 | Red Beans with Andouille Sausage |
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Serves 4 | Prep Time: 20 minutes | Total Time: 1 hour 20 minutes |
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- In a large saucepan, heat oil over medium. Add Andouille and cook until golden and crisp, about 10 to 12 minutes. Using a slotted spoon, transfer Andouille to a plate and set aside. Add onion and garlic, cook until beginning to soften, 3 to 5 minutes. Add beans and 4 1/2 cups water. Bring to a boil, reduce heat, cover and simmer until soft, about 40 to 50 minutes. Add sausage back in to heat, stir. Serve with cornbread.
- Bring to a boil, cover and transfer to oven. Cook for 1 1/2 hours. Remove from oven and add carrots and onions. Return to oven and cook until meat is very tender and vegetables are tender, about 2 to 2 1/2 hours. 15 minutes before end of cooking remove, add mushrooms to pot. Remove from oven and stir in 1 tablespoon butter. Serve topped with parsley, if using.
Cornbread
Heat oven to 400 degrees. Grease a 9-inch square baking pan. In a mixing bowl combine corn meal, flour, sugar, baking powder, baking soda and salt in a bowl; set aside. In a separate bowl whisk together butter, buttermilk and eggs (mixture may curdle, this is okay). Add the wet ingredients to the dry and mix until just combined, do not over mix. Transfer to prepared pan and smooth top.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a rack for 15 minutes before serving.
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