Spicy Red Beans with Chicken Thighs and Andouille

• 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 linguica), 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 file powder (optional)
• 2 to 3 teaspoons red pepper flakes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

1. Drain and rinse the soaked beans and heat the oven to 350.
2. Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking.
3. Add the chicken thighs and brown well, 4 to 6 minutes.
4. Remove the thighs, add the sausage to pot and brown well, another 4 to 6 minutes.
5. Remove the sausage.
6. Add the onion, bell pepper and celery and saute, stirring occasionally, until tender, 5 to 7 minutes.
7. Add the garlic and saute, stirring frequently, 1 minute.
8. Add back the thighs and sausage along with the beans, file powder if using, red pepper flakes, salt and pepper and enough water to cover.
9. Stir well and bring the mixture to a simmer.
10. Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.

red beans, olive oil, chicken, sausage, onion, green bell pepper, stalks celery, garlic, file powder, red pepper, kosher salt, black pepper

Taken from cooking.nytimes.com/recipes/1014363 (may not work)