Red Beans and Andouille

I blinked and a week flew by. Seriously. Last thing I remember I was eating out-of-season crab with coworkers in Baltimore and suddenly I’m back at my desk a week later wondering what happened to the last 7 days of my life. Oh, sure, there are bits and pieces I remember like shooting a fantastic engagement session on a family farm on Saturday night (hello hay loft and golden rays of sunlight!). But the rest is a blur. 


I can tell you what didn’t happen much last week: Anything in my kitchen. Between an impromptu business trip to Baltimore, exhaustion from said business trip and an impromptu visit from my in laws, I spent more time chowing down on food that I didn’t prepare. With a little planning this steaming pot of goodness could of have been in my life. Sadly unplanned trips and visits are enough to wreck my meal planning.



If you see one of these weeks coming, print this recipe immediately. It’s the ultimate chop and drop meal. And I’m a firm believe that god invented slow cookers for crazy weeks.


Red beans and andouille
Slightly adapted from Iowa Girl Eats and this creole seasoning

¼ Tbsp onion powder
¼ Tbsp garlic powder
¼ Tbsp oregano
¼ Tbsp basil
1/8 Tbsp thyme
1/8 Tbsp pepper
1/8 Tbsp cayenne
½ Tbsp hot paprika
½ Tbsp salt

1 green bell pepper
1 medium onion
3 celery stalks
3 garlic cloves
1 14 oz. package of andouille sausage
1 lb. dried kidney beans
7 cups water

Combine seasonings in a small storage container and set aside. Chop bell pepper, onion and celery. Mince garlic and place these ingredients in a large storage container. Chop the andouille and place in a medium container. Store the veggies and sausage in the fridge overnight.

In the morning, combine all the ingredients in a slow cooker and cook on low for 9 to 10 hours. When you get home, remove the lid to allow the mixture to thicken as you finish dinner.

Serve with: Butter Lettuce Salad with Parmesan and Citrus Vinaigrette and corn bread

Notes: I wasn’t completely satisfied with the consistency of this dish. It was a bit runny when it was fresh. We ended up tossing it in the fridge the night I made it in favor of an impromptu date night. The next evening I reheated 2 servings on the stove, which allowed it to thicken some. Also, we tested this recipe with normal andouille, which was a little soft. Next time we’ll find some cured sausage, which should offer up a better texture.

DessertForTwo - March 12, 2012 - 9:38 pm

I’m really loving your site lately. Esp the design!
Ok, anyway, thanks for the comment on my site. We’re moving to Manhattan, in the NE corner. I believe it’s about 2 hours east of KC. We’re very much looking forward to eating in KC, so send all the recs you like :)

Love a good pot ‘o beans. Esp kidneys. It’s been ages since I’ve had kidney beans. Must fix that!

Julia {the roasted root} - March 13, 2012 - 4:29 pm

Oh girl, I love andoulle….or anything sausage-like. I imagine this dish being very comforting and flavorful. Warm and spicy gets me every time!

hhawes - March 13, 2012 - 8:28 pm

Thanks!! Ah, the Little Apple eh? :) I dont’ know much about that town, but I will definitely email some KC restaurant suggestions your way!

hhawes - March 13, 2012 - 8:29 pm

It’s definitely a big bowl of comfort! I’m excited to try it again with cured andouille :)

[…] toying with the idea of turning this into a slow cooker dish that starts with dried beans a la Red Beans and Andouille. What you’ll get in this recipe is a great base that includes a touch of sweetness thanks to […]

Your email is never published or shared. Required fields are marked *



There was an error submitting your comment. Please try again.