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Creole



1 pound red beans, soaked overnight or quick-soaked, then drained and rinsed
1 tablespoon olive oil
6 bone-in chicken thighs
1 pound andouille sausage (or substitute lingui�a), sliced � inch thick
1 onion, sliced
1/2 green bell pepper, seeded and roughly chopped
2 stalks celery, roughly chopped
2 tablespoons minced garlic
2 tablespoons fil� powder (optional)
2 to 3 teaspoons red pepper flakes
2 teaspoons kosher salt
1 teaspoon black pepper

1. Drain and rinse the soaked beans and heat the oven to 350.
2. Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the chicken thighs and brown well, 4 to 6 minutes. Remove the thighs, add the sausage to pot and brown well, another 4 to 6 minutes. Remove the sausage. Add the onion, bell pepper and celery and saut�, stirring occasionally, until tender, 5 to 7 minutes.
3. Add the garlic and saut�, stirring frequently, 1 minute. Add back the thighs and sausage along with the beans, fil� powder if using, red pepper flakes, salt and pepper and enough water to cover. Stir well and bring the mixture to a simmer.
4. Transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.

Unrated