READY IN: 2hrs 30minsYIELD: 8
INGREDIENTS 1lbred kidney beans 6cupscold water 2tablespoonskosher salt 1tablespoonoil 14ounces cooked andouille sausages, cut into 1/2-inch disks 8ounces pork tasso, cut into 1/2-inch pieces 1largeonion, finely chopped(about 12 ounces) 1red bell pepper, stemmed, seeded, and finely chopped(about 8 ounces) 4stalkscelery, finely chopped(about 8 ounces) 6garlic cloves, minced(about 6-9 tsp.) 1⁄4 teaspoonground cayenne pepper 1teaspoonground sage 1teaspoondried thyme 1 1⁄2 fresh ground black pepper 8cupswater 8ounces pickled pork 3bay leaves
DIRECTIONSPlace beans in a large bowl and cover with 6 cups cold water. Add 2 tablespoons Kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.In a large Dutch oven, heat oil or lard over medium-high heat until shimmering. Add andouille and tasso; cook, stirring, until lightly browned, about 5 minutes.Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes.Add garlic and cook, stirring, until fragrant, about 45 seconds.Add cayenne pepper, sage, thyme, and freshly-ground black pepper. Cook, stirring, until fragrant, about 30 seconds.Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), pickled pork and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1-1/2 to 2-1/2 hours.Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes.If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved.Discard bay leaves. Season to taste with salt and pepper.
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