White Beans with Andouille Sausage

Andouille sausage gives this dish smoky flavor while sweet potato adds a hint of creamy texture.

White Beans with Andouille Sausage
Makes 8 to 10 Servings
  • 10 cups water
  • 2 tablespoons plus 1 teaspoon kosher salt, divided, plus more to taste
  • 1 pound great Northern beans, rinsed and sorted*
  • 2 tablespoons olive oil
  • 1 pound andouille sausage, cut diagonally crosswise into ¼-inch- thick slices
  • 2 cups cubed peeled sweet potato (about 1 medium sweet potato)
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • ½ cup diced celery
  • 1 tablespoon minced garlic
  • 1 (32-ounce) container chicken stock
  • 2 dried bay leaves
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon ground black pepper, plus more to taste
  • 2 tablespoon chopped fresh parsley
  • Garnish: chopped fresh parsley
  1. In a large Dutch oven, bring 10 cups water and 2 tablespoons salt to a boil over high heat. Add beans; return to a boil, and cook for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain, and rinse beans. Set aside.
  2. In same pot, heat oil over medium-high heat. Add andouille; cook, stirring frequently, for 5 minutes. Add sweet potato, onion, bell pepper, celery, and garlic; cook, stirring frequently, until soft and fragrant, about 4 minutes. Add stock. Stir in soaked beans, bay leaves, thyme, black pepper, and remaining 1 teaspoon salt; bring to a boil. Reduce heat to medium-low; cover and simmer until beans are tender, about 1 hour.
  3. Discard bay leaves. Place 1½ cups beans mixture in a blender; purée until smooth. Return to pot. Stir in parsley. Season to taste with salt and black pepper. Garnish with parsley, if desired.
*We used Camellia Brand Great Northern Beans.

Soaking the beans can be done the day before. Refrigerate in an airtight container until ready to use.



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