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Advocate staff photo by BILL FEIG -- Andrew Red Beans


Andrew Red Beans

Serves 6-8. This recipe is from Sharon Andrew, of Humble, Texas. Soak the beans the night before. These take time to cook slowly but it’s worth it. The beans are cooked with lots of seasoning, and lean salt pork and sausage for flavoring.

1 pound dried red beans

2 quarts water

½ pound lean salt pork, cut into bite-size pieces

3 cups finely chopped onions

1 bunch green onions, green parts only, chopped (reserve bottoms for another dish)

1 cup chopped parsley

1 cup finely chopped bell pepper

2 cloves garlic, finely chopped

1 tablespoon salt or to taste

1 teaspoon black pepper or to taste

3 generous dashes Tabasco or Louisiana hot sauce

1 tablespoon Worcestershire sauce

1 (8-ounce) can tomato sauce

¼ teaspoon ground oregano

¼ teaspoon dried leaf thyme

1 pound mild link sausage, cut into coins (do not cook sausage before adding it to the pot)

1. Soak beans, with enough water to cover, overnight.

2. Drain water and rinse. Put beans in Dutch oven or large pot. Add the 2 quarts water and cook beans with salt pork slowly for 45 minutes, uncovered.

3. Add onions, green onions, parsley, bell pepper and garlic. Season with salt and pepper.

4. Add Tabasco or Louisiana hot sauce, Worcestershire, tomato sauce, oregano and thyme. Cook slowly, uncovered, for 1 hour.

5. Add sausage and cook over low heat, uncovered, for 45 minutes. It may look a little watery but will thicken as it cools.

6. Serve over cooked rice.

Note: If you double the recipe, do not double salt and pepper. Taste for seasoning.