New Orleans Red Beans And Rice

1 pound Rancho Gordo Domingo Rojo beans, uncooked 2 tablespoons oil 1 to 1 1/2  pounds Andouille sausage, cut into thick slices 2 yellow onions, chopped 5 cloves garlic, chopped 1 rib celery, sliced 2 green bell peppers, seeds and pith removed, chopped 4 bay leaves


1 teaspoon cayenne pepper, ground 1 tablespoon dried thyme Pepper Salt 1 tablespoon Creole mustard (or coarse grain mustard Vinegary hot sauce like Louisiana, Crystal or Tabasco, for serving White, long grain rice, cooked, for serving


In a large pot, such as an enameled cast iron dutch oven, heat the oil over medium heat and brown the sausage slices, stirring occasionally, about 6 minutes.  

Remove and reserve the sausage. Add the onion, garlic, bell pepper and celery and saute until soft, stirring occasionally, about 10 minutes. 

Reduce heat to low to medium low, so that the beans are cooking with a gentle simmer.

Once the beans have started to soften but not cooked fully, just over an hour, add the reserved sausage to the beans along with the mustard. 

Continue to cook until the beans are soft. Add more water as needed. If you’re pressed for time, once the beans are cooked, 

Check for seasoning and salt and pepper to taste. Serve with plain rice and bottles of hot sauce.