Beans & Sausage

[Miss Molly]

I tell y'all what, I made the best damned red beans and sausage (over rice) ever tonight.

If anybody wants the recipe, I'll be happy to post.  I won't just post it, because you gotta really want it. 

The secret is letting the beans soak overnight, and Tony Chachere's.  If you can't get Tony's, then I pity you.

[BigDun]

I don't guess you have a vegetarian version of the recipe.

[Miss Molly]

I suppose you could use veggie sausage or whatever it is that they make, but andouille is what gives it flavor. 

[dazie]

Post it! 

[ReBurn]

We get Tony's here.  I just never knew what it was used for.

[swolt]

We get Tony's here.  I just never knew what it was used for.

you can add Tony's to almost anything and make it better. I put it on my burgers.

[Miss Molly]

Ingredients:

1 lb red kidney or white beans
1 lb Andouille Sausage, sliced on a bias
2 large stalks celery, finely chopped/minced
1 large white onion, chopped
1 large handful of parsley leaves, chopped if desired
1/4 cup Tony's (less or more depending on how spicy you like things.  I find 1/4 cup to be perfect for my tastes.)

Rinse off the beans.  Put in a large, deep pot.  Cover with 2 to 3 inches of water.  Bring to a boil for about 10 minutes, and then let soak OVERNIGHT.  Make sure you cover it. 
When ready to cook, add celery, onion, sausage, parsley, and Tony's.  Bring to a boil for 10 to 15 minutes.  Bring it down to a simmer and let cook for no less than 45 minutes; an hour is preferable.  Keep covered and stir occasionally.  If the liquid looks like it's getting low, it's ok to add hot water back in.  The beans should be swimming in liquid while cooking, but not drowning. 
About 5-10 minutes before the hour is up, take between one and two cups of beans (no sausage) and puree very well.  Add the paste back into the pot and stir well.  This thickens the liquid nicely.  Serve over rice. 

This can also be done in a crockpot, but I'm not sure about times and temperatures and all that. 

Oh.. and this makes enough food to feed a small army.  I cooked this saturday night.  Four people dined on it then.  I have since eaten more of it 3 times.  I still have enough for dinner for the rest of the week.

If you don't want to eat beans every night for a week, I suggest halving (or even quartering) the recipe. 

Don't light any fires near my ass.

[Miss Molly]

We get Tony's here.  I just never knew what it was used for.

you can add Tony's to almost anything and make it better. I put it on my burgers.

Fixed that for you.

[swolt]

We get Tony's here.  I just never knew what it was used for.

you can add Tony's to almost anything and make it better. I put it on my burgers.

Fixed that for you.

ice cream + tony's = not so good. I've tried it.

[DownSouth]

[Beefy]

Me too, man.  Me too.

[Miss Molly]

Me too, man.  Me too.

I don't get it.

[dazie]

Me too, man.  Me too.

I don't get it.

Franks and beans!  Franks and beans!

[Listener]

Rinse off the beans.  Put in a large, deep pot.  Cover with 2 to 3 inches of water.  Bring to a boil for about 10 minutes, and then let soak OVERNIGHT.  Make sure you cover it. 

When you're soaking the beans, does the water have to be hot?  Or is it just "soak in the same water that you boiled for 10 minutes before turning off the range"?

Also, you say "cover with 2-3 inches of water"... does that mean add 2-3 inches of water to the pot, or 2-3 inches above the surface level of the beans?

When someone tries this with veggie sausage or another kind of meat, let me know how it is.  My house is pork-free, but I love beans.

[DownSouth]

Get turkey sausage.

[Miss Molly]

Rinse off the beans.  Put in a large, deep pot.  Cover with 2 to 3 inches of water.  Bring to a boil for about 10 minutes, and then let soak OVERNIGHT.  Make sure you cover it. 

When you're soaking the beans, does the water have to be hot?  Or is it just "soak in the same water that you boiled for 10 minutes before turning off the range"?

Also, you say "cover with 2-3 inches of water"... does that mean add 2-3 inches of water to the pot, or 2-3 inches above the surface level of the beans?

When someone tries this with veggie sausage or another kind of meat, let me know how it is.  My house is pork-free, but I love beans.

Soak in the same water they were just boiled in

and

2-3 inches above the level of the beans

And I suppose any smoked sausage would work, if you can't have andouille. 

[dazie]

I just put Tony's on my cheese pizza.  YUM.

My only complaint re: Tony's- very salty.  If it had less salt I'd use more of it.

[dazie]

Lite and salt free versions are available from your favorite internet cajun grocer

I didn't know I had one of those.

[swolt]

Lite and salt free versions are available from your favorite internet cajun grocer

I didn't know I had one of those.

http://www.cajungrocer.com/spices-seasonings-cajun-creole-c-1_67_69.html

salt free is bottem left

[dazie]

Excellent.  I'll check around here first to see if the store carries it.  But I also the Zatarain's version.

[Miss Molly]

Excellent.  I'll check around here first to see if the store carries it.  But I also the Zatarain's version.

Every red-blooded southerner knows that Tony's is the only acceptable form of season salt.

[dazie]

Excellent.  I'll check around here first to see if the store carries it.  But I also the Zatarain's version.

Every red-blooded southerner knows that Tony's is the only acceptable form of season salt.

*lol*  well then, I have an excuse- I'm a dyed in the wool Yankee.

[dc]

Little known fact -- "season salt" was actually the root cause of the Civil War.

[Mr. Ubiquity]

Excellent.  I'll check around here first to see if the store carries it.  But I also the Zatarain's version.

YUM..  love the zatarains... we had black beans and rice the other day.   took a wheat tortilla, microwaved it for 30 seconds,  added  a tablespoon of sour cream, sprinkled in some shreadded cheese and scooped in the Zat.  Rolled it up like a burrito... YUM!!

[Miss Molly]

Excellent.  I'll check around here first to see if the store carries it.  But I also the Zatarain's version.

Every red-blooded southerner knows that Tony's is the only acceptable form of season salt.

*lol*  well then, I have an excuse- I'm a dyed in the wool Yankee.

Zatarains is marketed specifically to yankees who can't tell the difference between the fake shit and the real shit.
I ain't never seen a commercial for Tony's.  Why?  Cause it's just understood.