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
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Notes
*We used Camellia Brand Great Northern Beans.
KITCHEN TIP
Soaking the beans can be done the day before. Refrigerate in an airtight container until ready to use.
KITCHEN TIP
Soaking the beans can be done the day before. Refrigerate in an airtight container until ready to use.
