Red Beans And Rice With Andouille Sausage - cooking recipe

Ingredients

3 tablespoons bacon fat, lard or 3 tablespoons olive oil
1 3/4 cups chopped andouille sausages (about 1/2 lb)
1 yellow onion, chopped
1 green bell pepper, chopped
2 celery ribs, chopped (with leaves)
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried thyme
1 lb dried red beans
1 1/2 teaspoons salt
1 teaspoon hot sauce
3 bay leaves
6 cups cooked rice
1/4 cup sliced scallion
3 tablespoons chopped fresh parsley

Preparation

In a large pot or Dutch oven, heat the fat over med-high heat.
Add the sausage and cook until golden, 5-7 minutes.
Add the onion, bell pepper, celery, and garlic.
Cook, stirring, until softened, 5-7 minutes.
Stir in the cumin and thyme and cook for 1 minute.
Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches.
Bring the mixture to a boil.
Immediately decrease heat to a simmer, cover, and cook for 1 1/2 hours.
Uncover and simmer until the beans are tender and the sauce has thickened, 30-45 minutes, adding more water if necessary.
Remove and discard the bay leaves.
Serve over rice, topped with scallions.
Garnish with parsley.