RED BEANS

YOU WILL NEED

• 1 pound dried red beans

• 1 pound andouille, sliced 1/2-inch thick (in the absence of great, basic andouille – which feels nearly impossible to find in NYC – smoked sausage of nearly any kind will suffice)

• 4 tablespoons olive oil

• 6 garlic cloves, minced

• 2 medium onions, finely diced

• 1 large rib celery, finely diced

• 1 medium green bell pepper, finely diced

• 1 teaspoon black pepper

• 1/2 teaspoon white pepper

• 1/8 teaspoon cayenne

• 2 teaspoons dried marjoram

• 1 teaspoon dried thyme

• 1 teaspoon crumbled sage

• 2 teaspoons kosher salt

• 2 bay leaves (fresh or dried)

• 1 cup chopped fresh parsley

• 1 bunch fresh green onions, chopped

• smoked chili flakes to taste

WHAT TO DO

On Sunday night or Monday morning, rinse the beans and put them in a large bowl with enough water to cover by at least an inch. Cover the bowl with a plate or other lid and soak the beans at room temperature for at least four hours and up to overnight.

Fast forward to Monday afternoon. In a large, heavy pot, brown the andouille in 1 tablespoon of oil until slightly crisp. Add the remaining oil, then the garlic and onions. Sauté over medium heat until the onions are transparent and limp but not browned. Add the celery and bell pepper and sauté for another 5 minutes.

Pour the soaked beans and soaking water into the pot and bring to a simmer. Add the spices, the salt and the bay leaves. Cover and cook on low until the beans are completely tender, about 2-3 hours (check from time to time to make sure it’s not sticking to the bottom of pot; add water if so). Taste and adjust the salt if needed.

Scoop 1 cup of beans into a bowl and mash them with a fork, then stir them back into the pot. Add the parsley and green onions. Simmer uncovered for a final 15 minutes. Taste and adjust the seasoning; add a little water if the beans seem too thick. Remove the bay leaves and serve with rice.