N Awlins Butter Beans with Andouille
Transport your taste buds straight to the heart of Louisiana with this rich and savory dish, *N’ Awlins Butter Beans with Andouille*. This comforting Southern classic combines tender, creamy butter beans with the smoky spice of seared andouille sausage, all simmered in a flavorful broth infused with aromatic vegetables, garlic, and Cajun spices. Packed with vibrant notes of smoked paprika, thyme, and a touch of cayenne heat, this one-pot wonder brings Creole cuisine to your kitchen with ease. Perfectly served over a bed of fluffy white rice and topped with fresh parsley, this recipe is a hearty, soul-warming meal that's sure to impress. With simple prep and authentic flavors, it's a must-try for fans of Southern comfort food.
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Recipe Information
Ingredients
- 1 pound dried butter beans
- 12 ounces andouille sausage
- 1 large yellow onion
- 1 medium green bell pepper
- 2 stalks celery stalks
- 4 cloves garlic cloves
- 6 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 2 bay leaves
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- 3 cups white rice (optional, for serving)
Instructions
Rinse and sort the dried butter beans, removing any debris or broken beans. Place them in a large bowl and cover with at least 2 inches of water. Soak overnight or for at least 8 hours. Drain and rinse before proceeding.
Slice the andouille sausage into thin rounds. Dice the onion, green bell pepper, and celery. Mince the garlic cloves.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the andouille sausage slices and cook until browned on both sides, about 5-7 minutes. Remove the sausage and set it aside.
In the same pot, add the diced onion, bell pepper, and celery. Sauté for 5 minutes or until the vegetables are softened.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Return the sausage to the pot, then add the drained butter beans, chicken broth, smoked paprika, dried thyme, cayenne pepper, bay leaves, kosher salt, and ground black pepper. Stir everything well to combine.
Increase the heat to high and bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the butter beans are tender and the liquid has thickened to a creamy consistency.
Taste and adjust seasoning if necessary. Remove and discard the bay leaves.
Serve the butter beans and andouille over cooked white rice, if desired, and garnish with fresh parsley.
Nutrition Facts
Calories |
3911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 8024 mg | 349% | |
| Total Carbohydrate | 484.4 g | 176% | |
| Dietary Fiber | 82.1 g | 293% | |
| Total Sugars | 25.8 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 9314 mg | 198% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
