Andouille, Bean, and Tomato Salad


Serves 4 to 6

  • 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
  • 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


You Can Use Black-eyed Peas As A Substitute For The Steuben Beans.

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