Home : Chef Paul's Recipes

White Beans with Andouille Sausage

Makes 6 servings

2 Tbsp canola oil
1½ cups onions, diced
¾ cup green bell pepper, diced
¾ cup celery, diced
2 whole bay leaves
11 cups chicken stock
2 Tbsp garlic, minced
1 pound white beans, dried
1 Tbsp light brown sugar
1 tsp Kosher salt
how to prepare

In a heavy bottomed pot, heat oil over medium high heat.  Once hot, add Andouille Sausage and cook for 7 to 10 minutes, stirring occasionally to brown all sides of andouille, then add half of the onions, bell pepper, and celery.  Cook for 2 minutes, stirring frequently.  Add 1 cup of chicken stock, bay leaves, and Poultry Magic®.  Cook until almost all the chicken stock has reduced.  Once reduced, add remaining onions, peppers, celery, garlic, beans, and remaining stock.  Bring pot to a rolling boil, then cover and reduce heat to low, keeping the beans at a simmer.  Cook for 3 hours, stirring occasionally.  Remove from heat and stir in light brown sugar, Magic Pepper Sauce®, and salt.  Serve hot over rice.

final dish
Price: $1.25
Magic Pepper Sauce 3.25 fl.oz.
A unique blend of fully ripened red cayenne and habanero peppers and spices gives all your recipes a little flavor kick.Unlike other hot sauces, there's no aftertaste.Magic Pepper Sauce® enhances ...

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