Mardi Gras Red Beans

I made these  beans for our Mardi Gras potluck at work using Andouille (Ahn-DUE-we)  sausages, which add a spicy Cajun flavor. It’s traditionally a smoked pork sausage, brought to Louisiana by Acadian settlers. I didn’t want to eat too much pork, so bought two kinds: Niman Ranch Pork and Smoked Chicken from Open Nature (by Lucerne foods -Safeway). I liked the chicken links the best; they were spicy and not as greasy as the pork, and they were cheaper too. Trader Joe’s chicken Andouille is even better and spicier.

Fresh produce and herbs are best, but with winter prices so high for the fresh, I substituted frozen bell peppers and basil from Trader Joe’s. If using fresh basil, add it at the end of cooking.  My thyme and oregano plants are sending out new leaves, so I used them fresh.

2 Tb olive oil

1 large onion, chopped

4 minced garlic cloves

4 medium stalks celery, chopped

1 bell pepper, chopped, seeds, stem and membrane removed (or substitute 1 cup frozen)

2 jalapeño peppers, remove seeds, stem and membrane and finely dice

1 tsp fresh thyme leaves, minced

3 T fresh Italian parsley

1 Tb fresh basil, julienned, or  1 cube frozen basil

1 Tb fresh oregano, diced

6 Andouille sausages, quartered lengthwise, then sliced crosswise

2 bay leaves

½  tsp red pepper flakes

10 cups water or chicken broth

4 cups dried red kidney beans

¼ tsp fresh ground black pepper

salt to taste after beans are cooked

Bring water or chicken broth to a boil. If using water, use a teakettle (I had to fill the teakettle twice). Heat oil in a large heavy pot. Sauté onions, jalapeño, celery and bell pepper until soft, then add sausages and seasonings and sauté on medium heat for about 15 minutes, stirring often. Add the hot water or chicken broth. Rinse beans well, removing broken beans and any stones, and add to water or chicken broth. Let boil for 15 minutes, stirring well to loosen any ingredients from the bottom. Pour into crock pot and let it cook all day or night, depending on whether you start it in the morning or in the evening.

When beans are tender, add 2 to 3 tsp salt to taste. Cook at least ½ hour more to let the beans and broth absorb the salt. Stir in fresh basil and parsley.

Serve over rice and with a piece of cornbread.

Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 97.6
  • Total Fat: 4.4 g
  • Cholesterol: 8.6 mg
  • Sodium: 677.1 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.8 g

Kale and Bean Soup

Here’s another rainy day soup. I just dreamed it up and made it. Luckily everyone in the family liked it on the first try. The rosemary, thyme and garlic give it a lovely aroma.

I dice the kale, celery, leeks, and red bell pepper in the food processor for faster prep and cooking. Just discard the kale’s thick stems first.

I made this  using dried beans as well. I boiled them in chicken stock for 5 minutes, then transferred them to a crock pot and added the rest of the ingredients. I cooked it on “high” for 3-4 hours until beans and kale are tender. You can also heat the crock pot to high, then let it cook on low while you are at work, or overnight. This way you don’t have to worry about stirring the pot so the cheese won’t stick to the bottom! And homemade beans are so much better than canned ones!

In case there are leftovers, this soup is even better the next day, when flavors have developed even more..

serves 8 bowls

½ gallon (8 cups) homemade chicken or vegetable stock Roz’s Jewish Chicken Soup (plus a vegan version) (you can use boxed stock, but it won’t be as good!)

1 rind Parmesan cheese

¼ tsp red pepper flakes

1 tsp. dried oregano

1 Tb extra virgin olive oil

2 bay leaves

3 cloves garlic, minced, or 3 frozen cubes garlic

1 onion, finely chopped

1 tsp fresh rosemary needles, minced

1 tsp dried thyme plus 1 tsp fresh thyme leaves

several grinds black pepper

1 or 2 bunches kale, finely chopped. I chop the whole thing, leaves and ribs. I’ve used Dinosaur and curly kale.

1 large leek, white and pale green parts only (use dark green parts in making the stock)

3 ribs celery

1 seeded red bell pepper

1 carrot, cooked in making the stock, chopped

1 15-oz can Great Northern beans OR 1 1/2 cups dry Great Northern beans

1 14-oz can artichoke hearts in water

salt to taste (sea salt is nice)

2 Tb Parmesan cheese, freshly grated per bowl

Heat broth to boiling. If using dry beans, rinse in a sieve, then boil in broth for 5 minutes. Let beans soak in the hot broth while you prepare the herbs and vegetables.

Add Parmesan rind, red and black pepper, oregano, bay leaf, garlic and rosemary. Chop kale leaves, leek, onion, celery, and bell pepper in the food processor in batches, or chop finely by hand, and stir into broth.

If using canned beans, rinse and add to pot. Chop artichoke hearts and carrot, stir into soup. Let cook 20 minutes on medium, and salt to taste. Discard Parmesan rinds when serving.