My F&W
quick save (...)

Spicy Red Beans with Ham and Andouille Sausage

  • SERVINGS: 8
  • MAKE-AHEAD
  • STAFF-FAVORITE

Hattie Austin Moseley ate this chili-like dish when she was growing up in Louisiana.

  1. 1 pound dried red beans, picked over and soaked overnight
  2. 3 quarts water
  3. 2 meaty smoked ham hocks
  4. 1 large onion, coarsely chopped
  5. 1 green bell pepper, coarsely chopped
  6. 3 tablespoons minced garlic
  7. 2 tablespoons cider vinegar
  8. 2 teaspoons freshly ground black pepper
  9. 1 teaspoon dried thyme
  10. 1 bay leaf
  11. Pinch of cayenne pepper
  12. 3/4 pound smoked ham, cut into 1/2-inch dice
  13. 1 andouille sausage, thinly sliced (about 4 ounces)
  14. 6 scallions, white and green parts, thinly sliced
  15. Salt
  1. Drain and rinse the beans. In a large enameled cast-iron casserole, combine the beans with the water, ham hocks, onion, bell pepper, garlic, vinegar, black pepper, thyme, bay leaf and cayenne. Bring to a simmer over moderate heat. Cover partially, reduce the heat to moderately low and cook, stirring occasionally, until the beans are tender, about 1 1/2 hours. Add the ham, andouille and scallions and cook over moderate heat until the beans are just beginning to fall apart and the sauce is reduced to a thick gravy, about 30 minutes.
  2. Remove the ham hocks. Pull the meat off the bones, tearing it into pieces. Return the meat to the beans and season with salt. Serve hot.
Make Ahead The beans can be refrigerated for up to 3 days. Serve With Parsleyed white rice and hot sauce.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.