Ingredients:

  • 1 pound Dried Small Red Beans
  • 1 - 1.5 pounds Smoked Ham Hocks (bone-in)
  • 8 cups Chicken Stock (Low Sodium)
  • 12 ounces Andouille Sausage, sliced into 1/2-inch rounds
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 6 cloves Garlic, minced
  • 2 tablespoons Neutral Oil (e.g., Canola)
  • 5 tablespoons Creole/Cajun Seasoning (e.g., Tony Chachere's)
  • 1 teaspoon Dried Thyme
  • 3 large Dried Bay Leaves
  • 1/2 teaspoon Cayenne Pepper (adjust to heat preference)
  • Salt and Black Pepper, to taste
  • 2 cups Long Grain White Rice (for serving)
  • 2 tablespoons Fresh Parsley, chopped (for garnish)
  • 2 stalks Spring Onions/Scallions, sliced (for garnish)
  • Hot Sauce (e.g., Tabasco or Crystal), to preference

Instructions:

  1. Rinse the red beans thoroughly. If time allows, soak them overnight. If not soaking, proceed directly, but cooking time may increase slightly.
  2. In a Dutch oven, heat the oil over medium-high heat. Add the sliced Andouille sausage and cook until lightly browned and the fat is rendered (about 5-7 minutes). Remove the sausage and set aside, leaving the rendered fat in the pot.
  3. Reduce heat to medium. Add the diced onion, celery, and bell pepper (the 'holy trinity'). Sauté for 8-10 minutes until the vegetables are soft and translucent, scraping up any fond (brown bits) from the bottom of the pot.
  4. Add the minced garlic, Cajun seasoning, thyme, and cayenne pepper. Cook for 1 minute until fragrant—this step wakes up the flavor molecules.
  5. Add the rinsed beans, the smoked ham hocks, the chicken stock, and the bay leaves to the pot.
  6. Increase the heat and bring the mixture to a rapid boil. Once boiling, reduce the heat immediately to the lowest setting to maintain a very gentle simmer.
  7. Skim off any grey foam or impurities that rise to the surface during the first 30 minutes of simmering. Cover the pot loosely and simmer for 2 to 2.5 hours, stirring every 30 minutes to prevent sticking.
  8. After about 2 hours, the beans should be soft. Remove the ham hocks and bay leaves from the pot.
  9. Once the ham hocks are cool enough to handle, remove the meat, shred it, and discard the bones and skin. Return the shredded ham meat and the reserved Andouille sausage to the pot.
  10. Use a wooden spoon or potato masher to lightly mash about one-quarter of the beans against the side of the pot. This releases starch and thickens the liquid into a rich, creamy 'gravy.'
  11. Taste the beans. Adjust salt, black pepper, and add more cayenne or hot sauce until the flavor is just shy of perfect. Simmer uncovered for 15-20 minutes more to allow the beans to reach their final desired thickness.
  12. Prepare the white rice according to package instructions (ideally starting this process during the final 30 minutes of bean cooking).
  13. Ladle a generous portion of the creamy Red Beans over a bed of hot rice. Garnish lavishly with chopped spring onions and parsley, and serve with hot sauce on the side.