Andouille, Bean, and Tomato Salad
You can use black-eyed peas as a substitute for the Steuben beans.
For the Beans:
- 1 3/4 cups dried beans, such as yellow Steuben
- 3 garlic cloves
- 6 fresh thyme sprigs
- 2 dried bay leaves
- 1 tablespoon coarse salt
For the Salad:
- 1/2 cup thinly sliced Vidalia or sweet red onion
- 1/2 fresh jalapeno chile, halved and thinly sliced into half-moons (remove seeds for less heat if desired)
- 1 tablespoon cider vinegar
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for skillet
- Coarse salt and freshly ground pepper
- 1 medium Kirby cucumber, peeled, quartered lengthwise, and cut into 1/2-inch-thick pieces
- 16 yellow cherry tomatoes, halved
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 12 ounces Andouille sausage, cut into 1/4-inch rounds
Make the beans: Soak beans overnight; drain. Put beans, garlic, thyme, and bay leaves into a medium pot; cover with cold water by about 2 inches. Bring to a boil, stir, and then reduce to a simmer. Cook, stirring occasionally, until beans are tender; begin checking after 30 minutes (cooking times will vary). Stir in salt. Remove from heat, and let stand 5 minutes. Drain beans, and discard herbs and garlic; set beans aside.
Make the salad: Put onion and jalapeno into a medium bowl; stir in vinegar and 1 tablespoon plus 1 teaspoon oil. Add warm beans; season with salt and pepper. Let stand until beans are cool. Stir in cucumber, tomatoes, parsley, and remaining tablespoon oil.
Heat a large skillet over medium heat; add just enough oil to coat skillet. Add sausage, and cook, flipping once, until browned and heated through, about 2 minutes per side. Add to salad, and toss to combine. Serve immediately.
SourceMartha Stewart Living, July 2006