I normally want white beans, andouille, and greens separate on a plate lunch. But I’ve fallen in love with this simple soup that combines these three favorite South Louisiana ingredients in a one-pot meal. This recipe mirrors a Sicilian soup; you can make it with any sausage, but andouille is best. Enjoy with Corn Breadoor Hush Puppies.
NOTE: To prepare the beans, place 1 cup (180 g) dry beans in a bowl, cover with 2 cups (480 ml) water, and let soak overnight. The next day, in a large pot, bring to a boil 2 quarts (1.9 L) of water salted to taste like the sea. Add the beans and cook for 15 minutes. Check the beans for doneness; you want them to be al dente. Strain, then let cool until the recipe calls for them.
