Spicy Red Beans with Chicken Thighs and Andouille

Name: Spicy Red Beans with Chicken Thighs and Andouille
Yield: 6
Ingredients: 1 pound red beans, soaked overnight or quick-soaked, then drained and rinsed; 1 tablespoon olive oil; 6 bone-in chicken thighs; 1 pound andouille sausage (or substitute linguiça), sliced 1/2 inch thick; 1 onion, sliced; 1/2 green bell pepper, seeded and roughly chopped; 2 stalks celery, roughly chopped; 2 tablespoons minced garlic; 2 tablespoons filé powder (optional); 2 to 3 teaspoons red pepper flakes; 2 teaspoons kosher salt; 1 teaspoon black pepper

Spicy Red Beans with Chicken Thighs and Andouille was pinched from <a href="http://cooking.nytimes.com/recipes/1014363-spicy-red-beans-with-chicken-thighs-and-andouille" target="_blank">cooking.nytimes.com.</a>

INGREDIENTS

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1 pound red beans, soaked overnight or quick-soaked, then drained and rinsed

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1 tablespoon olive oil

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6 bone-in chicken thighs

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1 pound andouille sausage (or substitute linguiça), sliced 1/2 inch thick

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1 onion, sliced

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1/2 green bell pepper, seeded and roughly chopped

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2 stalks celery, roughly chopped

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2 tablespoons minced garlic

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2 tablespoons filé powder (optional)

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2 to 3 teaspoons red pepper flakes

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2 teaspoons kosher salt

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1 teaspoon black pepper

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