1 lb small red beans
1 tablespoon vegetable oil
2 teaspoons garlic, minced
2 carrots, or 10-12 baby carrots, finely chopped
1 white onion, chopped
1 green bell pepper, chopped
2 bay leaves
1-2 tablespoons Tony Chachere’s creole seasoning mix
12 oz (or better yet, 1 pound) of sausage links or andouille
2 fresh jalapeño peppers, chopped
Soak the beans: rinse them and cover them with 6 cups of cold water; let them sit for 8 hours. Discard the water (throw it on your yard or plants, not down the drain) and rinse the beans.
Heat oil in a large pot; sautée the garlic and carrots until the carrots are getting tender. Add the onion and green pepper; sautée for a few minutes until the onions are getting soft and clear. Add the red beans, seasoning, bay leaves, and 6 cups hot water. Bring to a boil, then reduce the heat and let it simmer slowly for an hour and a half.
Split the sausages in half lengthwise and then cut them into slices. Add the sausage and jalapeños, bring to a boil again, and then let it simmer slowly for another half an hour. Fish out the bay leaves.
All done! Ladle it over some rice in a bowl and enjoy.