Ingredients

• 2 Tablespoons oil
• Whole andouille sausages, 1-2 per person
• 1 pound bacon, chopped
• 2 yellow onions, chopped
• 5 cloves garlic, chopped
• 1 rib celery, sliced
• 2 green bell peppers, seeds and pith removed, chopped
• 1 Tbsp California Love
• 1 pound Rancho Gordo Domingo Rojo beans, uncooked
• Hot sauce

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Directions

1. Heat dutch oven or pot over medium heat and add oil
2. Sear the sausages to brown all over and remove to a plate.
3. Add bacon and a 1/2 cup of water and simmer to render the bacon fat. When the water evaporates the bacon will fry in its own fat.
4. When the bacon is crispy, remove to a plate.
5. Add onions, garlic, celery and bell peppers and sauté for about 8-10 minutes or until soft.
6. Add the beans and enough water to cover by 2 inches.
7. Bring to a boil and continue to boil for 15 minutes. Lower the heat and simmer for about 1-1.5 hours. Begin testing at an hour.
8. Purée or mash half of the beans to make a creamier texture and add the bacon.
9. Season with salt.
10. Reheat the sausages, I like to add them to the pot of beans and close the lid to steam for 5 minutes. You can also cut the sausage into pieces and mix with the beans.
11. Serve over white rice with scallions and hot sauce.

Recipe Note

- I do not usually soak my beans if I am using high-quality beans such as these from Rancho Gordo.

- I add water to the pan when I cooked bacon because it helps render the bacon fat. When the water evaporates the bacon fries in its own fat, creating incredibly crispy bacon pieces. I add these at the end to retain some texture but you can also simmer the beans with the bacon to create a stronger bacon flavor in the beans.

- I highly recommend making your own hot sauce! It lasts for a few months because of the high vinegar content and you will want to use it on everything!