Spicy Red Beans with Chicken and Andouille Sausage

cooking.nytimes.com

Bean Hole: Dig a hole big enough for the pot you’re planning to cook in, then build a fire of hardwood logs in it. Drop a dozen or so rocks into the fire once it’s started. When the wood has burned down to embers, remove the rocks using barbecue gloves, put your pot of presoaked beans into the embers, drop the rocks around and on top of the pot, cover everything with dirt and walk away. Come back in about eight hours, and your beans should be ready.

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 ½ inch thick

1 onion, sliced

½ 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

Directions at cooking.nytimes.com

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