Red beans and rice

Brooke's favorite recipe so far is the NYTimes recipe by Pableaux Johnson, adapted by Kim Severson

INGREDIENTS

Yield:About 12 cups

• 1½pound dried red beans (preferably New Orleans Camelia brand)
• 1pound Andouille sausage, sliced ½-inch thick (smoked sausage can also be used)
• 4tablespoons olive oil
• 6garlic cloves, minced
• 2medium onions, finely diced
• 1large rib celery, finely diced
• 1medium green bell pepper, chopped
• 1½teaspoons black pepper
• ⅛teaspoon cayenne pepper
• 2teaspoons salt
• 3bay leaves
• 2teaspoons dried basil
• ¾teaspoon rubbed sage
• 1cup chopped fresh parsley
• 1bunch fresh green onions, chopped
• Cooked white long-grain rice, for serving

PREPARATION

1. In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
2. In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
3. Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
4. Cook until beans are softened, about 1½ to 2 hours. Taste and adjust seasonings.
5. Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.