Red Beans with Andouille Sausage

Ingredients:
1 t. vegetable oil
1 lb. andouille sausage, halved lengthwise and cut into 1 inch pieces
1 onion, diced small
2 garlic cloves, finely chopped
1 bag (1 lb.) dried small red beans, soaked overnight and drained
coarse salt and pepper

Directions:
In a large saucepan, heat oil.
Add andouille; cook until fat is release and sausage is slightly golden in spots, 10-12 minutes. Using a slotted spoon, transfer to a plate.
Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add beans and 4 1/2 c. water; bring to a boil.
Reduce to a simmer, partially cover and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary. Stir in andouille and heat through; season with salt and pepper. Serve.

Makes 4 servings. Total time 1 hour 20 minutes.

Verdict:
Some preparation is needed to make this soup. You have to soak the beans overnight which requires a little planning. I couldn't find andouille sausage so I substituted a cooked chicken sausage. You could also use kielbasa or another smoked sausage. This was a hearty soup. It would be good with cornbread as it has kind of a Southern feel. I would probably add a little red pepper flakes to give it a little kick.