I am not a big football fan, y’all, but how bout dem Saints?! I caught the tail end of last evenings overtime game and the excitement in the air was contagious.

The Superbowl is always a fun game, though. It is the one game a year I will actually sit through and watch. Well, mostly. I’m actually more excited to prepare the food and drink at noon, but it all contributes to the fun.

This is my version of the classic New Orleans dish, red beans and rice. It’s good any time of the year, really, but would also be a nice addition to a Superbowl party, especially if you are so inclined to root for Louisiana. Geaux Saints!

Red Beans and Rice
Serves 8-10

1 pound dried red beans, or 2 cans drained and rinsed canned red beans
1-2 teaspoons vegetable oil
1 pound anduille sausage links
1 yellow onion, chopped fine
2 celery stalks, chopped fine
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon dried thyme
1/4 teaspoon cayenne
1 quart chicken broth
2 tablespoons parsley

Scallions and white rice, for service

If using dried beans, soak beans overnight. Drain and rinse and place in a large pot with enough water to cover by 1-2 inches. Bring to boil, reduce, cover, and simmer until beans are soft and cooked through, about 1 1/2 hours. Reserve beans and their cooking liquid.

In a large dutch oven, saute sausage links in 1-2 teaspoons of oil until browned on outside. Remove and set aside. Add onion and celery to the pot and saute until tender, about 5 minutes. Add garlic, cumin, thyme, and cayenne, stir until fragrant, 30 seconds.

Preheat oven to 300. Add beans to pot along with some of their cooking liquid and some chicken stock, enough to cover by 1″. If using canned beans, just use chicken broth. Bring mixture to a boil, add sausage, and place uncovered in preheated oven.

Cook for 1 to 1 1/2 hours, until flavors are blended, sausage is tender, and liquid is slightly reduced, you may need to add more liquid, if so just use chicken broth. Remove sausage and cut into slices. Reduce bean liquid on stove top if necessary. Mash some beans against the side of the pot for a thicker sauce. Add parsley, sausage, and adjust for seasoning. Serve with white rice and a sprinkling of scallions.