Spicy Red Beans with Chicken Thighs and Andouille

Ingredients

• 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 linguiça), sliced ½ inch thick
• 1 onion, sliced
• ½ green bell pepper, seeded and roughly chopped
• 2 stalks celery, roughly chopped
• 2 tablespoons minced garlic
• 2 tablespoons filé powder (optional)
• 2 to 3 teaspoons red pepper flakes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    950 calories; 56 grams fat; 16 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 10 grams polyunsaturated fat; 51 grams carbohydrates; 19 grams dietary fiber; 2 grams sugars; 58 grams protein; 229 milligrams cholesterol; 1641 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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 sauté, stirring occasionally, until tender, 5 to 7 minutes.
3. Add the garlic and sauté, stirring frequently, 1 minute. Add back the thighs and sausage along with the beans, filé powder if using, red pepper flakes, salt and pepper and enough water to cover. Stir well and bring the mixture to a simmer.
4. Cover and 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.