This is the perfect meal to have while down on the bayou or when you are just having a relaxing day, hanging out with friends; grilled Andouille sausage rolls with creole mustard, sweet corn on the cob and bayou beans. If you like beer, a nice cold one would be a good accompaniment to the meal. If you prefer wines, like I do, a smooth red pairs well with the bold and spicy flavors of both the Andouille sausage and the bayou beans.
Prepping the beans.
Sauteing the peppers and onions.
Dried beans. I used Anastasi beans, but kidney beans or any other dried beans of your choice will work as well. Soak the beans in warm water for at least 1-2 hours. Drain the beans and them and enough fresh water to completely cover the beans. Bring to a boil and let boil for about 5 minutes, then reduce to a simmer, and cook for at least 2 hours. Different types of beans will have different cooking times. Drain and set aside.
dried beans of your choice
green and red bell peppers
onion, small chop
salt & pepper to taste
cilantro, chopped fine
Cook your bacon to your desired doneness, and set aside. Saute all the remaining ingredients, except the cilantro, in the bacon grease. You may need to add a little additional cooking or olive oil. Saute until the vegetables are soft and translucent. Chop or crumble your bacon and add the cilantro. Combine all the ingredients with the beans. You can serve either at room temperature or hot. Both ways are just as tasty. Sit back, relax and enjoy. Laissez le bontemps roulez!
***The Cajun spice mixture is from Savory Spice, located in Denver, CO.