by Kayb
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Kayb's Notes:
Expand1 pound small red beans, dried Ask a question about this ingredient
1 medium onion, diced Ask a question about this ingredient
2-4 cloves garlic, minced Ask a question about this ingredient
3 15-oz cans petite diced tomatos Ask a question about this ingredient
1 can diced tomatos and green chiles Ask a question about this ingredient
1 pound andouille sausage, sliced 1/4 inch thick Ask a question about this ingredient
1 cup diced or shredded cooked chicken or turkey Ask a question about this ingredient
1 cup diced or shredded smoked ham (or 2 hamhocks) Ask a question about this ingredient
1 tablespoon smoked paprika Ask a question about this ingredient
1 teaspoon seasoned salt Ask a question about this ingredient
1/2 teaspoon Aleppo pepper or cayenne Ask a question about this ingredient
2-3 dashes hot pepper sauce (preferably Pick-a-Peppa) Ask a question about this ingredient
4 cups cooked white rice, for serving Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
Soak beans overnight in water; drain and rinse.
Ask a question about this stepPut beans in stock pot with enough water to barely reach the top of beans. Add tomatos, tomatos and chiles, paprika, pepper, seasoned salt and cooked chicken. Bring to a boil over medium high heat, and lower heat to medium low.
Ask a question about this stepSaute onion in olive oil over medium heat until soft. Add sliced andouille and saute over medium high heat until beginning to brown. Add ham and saute until meats are browned. Add to stockpot.
Ask a question about this stepSimmer over medium low heat until beans are completely done, about two hours. Can hold over low heat for hours longer. Serve in large soup bowls over a mound of white rice, with a good crusty bread or old-fashioned cornbread on the side.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
