My Mom’s Recipe for Red Beans

My parents were married in New Orleans in 1941. My mom learned to cook there. This is her recipe for red beans.

1 (16-ounce) package dried small red beans (if you can get Camellia small red beans, those are best)

1 pound spicy smoked sausage (I use andouille)

1 tablespoon olive oil

3 celery ribs, chopped

1 medium-size green bell pepper, chopped

1 large onion, chopped

3 garlic cloves, minced

2 tablespoons tomato paste

2 tablespoons Worchestershire sauce

1 quart chicken broth

1 quart water

2 bay leaves

1/2 teaspoon cayenne pepper or more, to taste

1/2 teaspoon thyme, crumbled

1/2 teaspoon salt

1/2 teaspoon pepper

Pick over beans. Rinse. Place in at least two quarts of water in a large pot and bring to a boil. Turn off heat and let beans sit overnight. The next day, rinse the beans three times.

Cut smoked sausage into 1/4-inch-thick slices.

Sauté sausage in hot oil in Dutch oven over medium heat 5 to 7 minutes or until sausage is golden brown. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. Add celery and next 3 ingredients to hot drippings, and sauté 5 minutes or until vegetables are tender. Add tomato paste and simmer, stirring occasionally, 7 minutes.

Stir in beans, broth, and remaining ingredients; increase heat to medium-high, and bring to a boil. Boil 10 minutes; reduce heat, and simmer, uncovered, stirring occasionally,  until tender and creamy. It usually takes a couple of hours to get them to the texture that I like. Add more broth or water as needed to keep beans covered with liquid. Stir in sausage, and simmer 30 more minutes. Taste and adjust the seasonings. Serve over hot cooked rice. Garnish with chopped green onions if desired. These are better if you serve them the day after you cook them.