White Beans with Andouille Sausage is a hearty, spicy bean dish with lots of seasonings and some sweet potatoes.
How To Serve White Beans with Andouille Sausage
White Beans with Andouille Sausage makes a really filling an economical meal or side dish. Eat it as is or serve it over white rice with some cornbread as a main dish.
What Type Of Beans To Use?
For this recipe, you will need 1 pound of dried northern beans. Dried beans taste so much better than canned beans, but they are a little more trouble to cook.
You’ll need to boil the beans for 2 minutes and then cover the pot and let them sit for 1 hour before proceeding with the recipe.
The extra time needed to prepare dried beans is well worth it though. Not only are dried beans more economical than canned, they have a fresher taste, better texture, are more nutritionally dense and don’t have all the sodium that canned beans have.
What Type of Sausage To Use?
For a Cajun-style recipe, use andouille sausage. It’s a smoked pork sausage with lots of spices added. A mainstay of Cajun cooking, it is fairly widely available. You can substitute kielbasa sausage instead and add 1/2 teaspoon of Cajun or Creole seasoning.
Storage
Will keep for 4 to 5 days in an airtight container in the refrigerator.
Is This Dish Spicy?
The andouille sausage will add some spice. To make it spicier, add 1/4 to 1/2 teaspoon of cayenne pepper or serve with hot sauce.
More Bean Recipes
- Creamy Butter Beans– lots of smoked ham flavor.
- Spicy Black Beans– great side dish for any Mexican meal.
- Slow Cooker Spicy Pinto Beans– beans cook so well in a crock pot.
- Slow Cooker White Beans
- Pintos and Sausage
White Beans with Andouille Sausage
Equipment
Ingredients
- 10 cups water, for soaking beans
- 1 pound dried Northern beans, rinsed and sorted
- ½ tablespoon vegetable oil
- 16 ounces Andouille sausage, sliced
- 2 slices bacon, chopped
- 1 medium onion, diced
- ½ green bell pepper, diced
- ½ cup diced celery
- 3 garlic cloves, minced
- 1 (32-ounce) container chicken broth
- 2 dried bay leaves
- 1 teaspoon Cajun seasoning
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Soak beans overnight.Or bring water to a boil in a large Dutch oven. Add beans. Boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour.Drain beans and rinse them. Set aside.
- In Dutch oven, heat the oil over medium-high heat. Add sausage and cook for 5 minutes. Remove with a slotted spoon and set aside.
- Add bacon to the Dutch oven and cook until crisp. Remove with a slotted spoon and add to sausage.
- Add onion, green pepper, and celery. Cook, stirring frequently for 3 to 4 minutes.
- Add garlic and cook 1 minute.
- Add chicken broth, beans, and bay leaves. Bring to a boil.Reduce heat to a low. Cover and simmer for 60 to 90 minutes, or until the beans are beginning to become tender. (Dried beans can vary greatly in how long it takes them to cook.)
- Discard bay leaves. Add Cajun seasoning, salt, thyme, and pepper. Return sausage and bacon to the Dutch oven.Simmer uncovered for 15 to 30 minutes or until beans are tender.Check for seasoning and add more salt and pepper if needed. Sprinkle with parsley and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
