Issue Date: December, 2009
Serves: Serves 4
Pairings:
Courtesy of:

Louisiana Cookin

Ingredients:

• 1 pound dry kidney beans
• 1 ½ pounds andouille
• ½ pound tasso
• ½ large yellow onion, peeled and chopped
• ½ green bell pepper, seeded and chopped
• 1 clove fresh garlic, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 bay leaf
• 9 cups chicken stock
• ½ teaspoon Louisiana pepper sauce
• 3 cups cooked long grain white rice
• Salt, black pepper and cayenne, to taste

Instructions:

Pick over the beans and remove any that are discolored or misshapen. Soak in water to cover overnight in the refrigerator. When ready to cook, discard any floating beans, then drain and rinse the remaining beans. 

Cut the andouille in half lengthwise, then cut into ¼-inch pieces. Prepare the tasso by cutting it into bite sized pieces. Heat the oil in a cast iron pot over medium-high heat, then saute the andouille and tasso for 5 minutes. Add the onion and bell pepper and saute for 5 minutes. Add the stock, beans, garlic, oregano, thyme, cumin, bay leaf and pepper sauce and bring to a boil. Cover the pot and reduce the heat to low. 

Simmer until beans are tender, about 3 hours. Season to taste and serve over rice.