Andouille and Red Beans Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beans · Casseroles · Salads

Andouille and Red Beans

From Dorothy McNett's recipes at This is great served cold as a salad over greens or as a casserole served hot over toasted bread points. If desired, cook up a pot of red beans in your pressure cooker or stock pot. If not enough time to do that, open a can of carefully selected red kidney beans. (read the label)

1-2 andouille sausages
2 - 3 cups cooked red beans
3-4 green onions, thinly sliced
2 ribs of celery, sliced
pinch of dried thyme
salt and pepper
Tabasco, as desired
soft cheese, such as fresh mozzarella, diced

lettuce or toasted bread, for serving

Slice and dice the sausages. In frying pan or saute pan, cook and stir the sausage to just begin to brown. Add the beans and bring to a boil, smashing some of the beans on the side of the pan, leaving most of them whole. Remove from heat, stir in green onions, celery, thyme, salt, pepper, Tabasco and diced cheese. Serve as desired.

Recipe created 2010-05-10.

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