Ingredients:

  • 1 lb Dried Small Red Kidney Beans (soaked overnight and drained)
  • 8 cups Chicken or Vegetable Stock
  • 12 oz Smoked Andouille Sausage, sliced
  • 1 large Smoked Ham Hock (450 g – 600 g)
  • 2 Tbsp Olive Oil or Bacon Fat
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 3 Bay Leaves
  • 2 tsp Cajun or Creole Seasoning
  • 1/4 tsp Cayenne Pepper (optional)
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 4 cups cooked Long-Grain White Rice, for serving
  • 2 Tbsp Fresh Parsley, chopped, for garnish
  • Hot Sauce (e.g., Tabasco), for serving

Instructions:

  1. Prep the Beans: Place the rinsed beans in a large bowl, cover with water, and soak overnight. Drain and rinse them again just before cooking.
  2. Render the Sausage: In a Dutch oven, heat the oil/bacon fat over medium-high heat. Add the sliced Andouille sausage and sear until well browned (5-7 minutes). Remove the sausage and set aside, leaving the fat behind.
  3. Sauté the Trinity: Reduce heat to medium. Add the diced onion, celery, and bell pepper (The Holy Trinity) to the rendered fat. Sauté until soft and translucent (8–10 minutes).
  4. Aromatics and Spices: Add the minced garlic, dried thyme, smoked paprika, Cajun seasoning, and cayenne. Cook for 1 minute until fragrant.
  5. Combine Ingredients: Add the drained kidney beans, the whole ham hock, the bay leaves, and the chicken stock to the pot.
  6. Bring to a Boil: Bring the mixture to a rapid boil over high heat, then immediately reduce the heat to a low simmer.
  7. The Long Simmer: Cover the pot partially and simmer gently for 1.5 hours, stirring every 30 minutes.
  8. Re-introduce Sausage: After 1.5 hours, stir the reserved seared Andouille sausage back into the pot. Continue to simmer for another 60–90 minutes, until the beans are very tender.
  9. Remove Ham Hock: Carefully remove the ham hock and the bay leaves. Shred the meat from the hock, discarding the skin, bones, and fat, and return the shredded meat to the pot.
  10. Achieve Creaminess (The Mash): Use the back of a wooden spoon or a potato masher to lightly mash about one-quarter of the beans against the side of the pot. This thickens the sauce.
  11. Final Seasoning: Check thickness and consistency. Taste and adjust the seasoning with salt, pepper, and more Cajun seasoning or hot sauce as needed.
  12. Serve: Ladle the creamy Red Beans over hot, fluffy white rice. Garnish generously with fresh parsley and serve with hot sauce on the side.