½tsp.ground cayenne peppermore or less depending on how hot you like it
½tbs.fresh sagechopped (or ¾ tsp. dried sage)
6sprigs fresh thymeor ½ tsp. dried thyme
3bay leaves
Flat-leaf parsleyfor garnish
Instructions
Place beans in a large stockpot and add 2 tbs. Kosher salt. Add cold water until the beans are covered by at least 2”. Cover and bring to a boil over medium-high heat. Once boiling, partially cover and simmer for about an hour, until beans are tender. Drain and set aside.
In a large Dutch oven or skillet, heat oil over medium-high heat until shimmering. Add onion, bell pepper, and celery. Cook for about 4 minutes, until vegetables have started to soften. Add in the sausage and cook an additional 4 minutes, stirring occasionally. Add in the minced garlic, and cook another 30 seconds. Sprinkle on 1 tsp. Kosher salt and ½ tsp. freshly ground black pepper. Add in your desired amount of cayenne pepper (we like ½ tsp. for good heat). Then finally add in the sage, thyme, and bay leaves.
Add in the cooked beans and 8 cups water. Stir to combine, cover, and bring to a boil. Reduce to a bare simmer (medium-low heat) and cook until the flavors have blended and the texture has thickened (about 1½ to 2 hours), stirring occasionally.
Remove thyme stems and bay leaves.
Garnish with chopped flat-leaf parsley, and serve over white rice with hot sauce on the side.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.