Ingredients:

  • 1 lb (450g) Dried Small Red Kidney Beans, rinsed and sorted
  • 8 cups (2L) Cold Water (for soaking)
  • 1 tbsp (15ml) Vegetable or Canola Oil
  • 1 lb (450g) Andouille Sausage, sliced into ½-inch (1.25 cm) thick rounds
  • 1 Smoked Ham Hock (optional)
  • 1 large Yellow Onion, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 2 ribs Celery, finely diced
  • 4 cloves Garlic, minced
  • 6 cups (1.5L) Chicken or Vegetable Stock (low sodium preferred)
  • 2 Bay Leaves
  • 1 tsp Dried Thyme
  • ½ tsp Dried Oregano
  • ½ tsp Cayenne Pepper (adjust to taste for heat)
  • 1 tbsp (15ml) Worcestershire Sauce (optional)
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 3 cups (600g) Cooked Long-Grain White Rice (for serving)
  • Fresh Parsley or Green Onions, chopped (for garnish)
  • Hot Sauce (Louisiana-style, for serving)

Instructions:

  1. Rinse the beans thoroughly and place them in a Dutch oven, covering them with 8 cups of cold water. Soak for at least 8 hours or overnight. Alternatively, use the Quick Soak method (boil for 1 minute, turn off heat, cover, and rest for 1 hour). Drain the soaking water and rinse the beans again.
  2. Heat the oil in the Dutch oven over medium-high heat. Add the sliced Andouille sausage and sear until deeply browned and the fat has rendered (about 5–7 minutes). Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Reduce the heat to medium. Add the diced onion, celery, and bell pepper (the Holy Trinity) to the pot. Sauté gently until the vegetables are translucent and soft (about 8–10 minutes). Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the drained kidney beans, smoked ham hock (if using), chicken stock, bay leaves, thyme, oregano, cayenne pepper, and Worcestershire sauce to the pot. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to the lowest setting (a gentle simmer). Cover the pot partially and simmer for 2 hours, stirring occasionally. After 2 hours, return the seared Andouille sausage to the pot and continue simmering for another 30 minutes.
  5. The beans are done when they are tender and the skins have started to burst. Remove and discard the ham hock and the bay leaves. Using a potato masher, gently mash about 1/4 to 1/3 of the beans against the side of the pot to achieve a signature creamy texture. Check the seasoning and add Kosher salt and pepper as needed. Simmer uncovered for 10–15 minutes until the stew has thickened to your liking.
  6. Serve the red beans hot, spooned generously over a bed of fluffy white rice. Garnish with chopped parsley or green onions and a dash of Louisiana-style hot sauce.