Prep Time: 15 minutes | Cook Time: 3 hours
- 1 lb dried red beans, soaked overnight and drained
- 2 tbs bacon grease (Sub for vegetable oil if desired)
- 1 lb andouille sausage, cut into 1/2 inch rounds or half moons (Plus more, for serving, if desired)
- 1 large onion, chopped
- 3 ribs celery, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 10 cups broth
- 2 bay leaves
- 1 tbs Worcestershire sauce
- 1 tsp cayenne
- 1 tsp dried thyme
- 1/4 tsp dried oregano
- 1/2 tsp dried sage
- 1 tsp cajun seasoning
- fresh parsley (For garnish)
Heat a large pot on medium, with 1-2 tbs grease if desired. Add the sausage and brown. Remove from heat and set aside. Remove excess drippings if more than 3 tbs, add if there's not enough.
Let pot return to temperature, then add onion, celery, and bell peppers then cook until the onions turn translucent, about 5-7 minutes.
Add the garlic and cook 1-2 minutes.
Add the beans, broth, bay leaves, Worcestershire sauce, cayenne, thyme, oregano, sage, Cajun seasoning, and sausage.
Bring to a boil, then reduce to a simmer. Cook until the beans soften, 2-3 hours. Remove about 1/4 cup of beans from the pot and mash them with a fork then return to the pot.
Serve over fresh rice, top with fresh parsley, and enjoy!
These beans make wonderful leftovers, so don't hold back and make extras if you can!