Ingredients:
- 1 pound (450g) dried red kidney beans, rinsed
- 8 cups (1.9 liters) water, plus more for soaking
- 1 medium yellow onion, chopped (approx. 1 cup)
- 1 green bell pepper, chopped (approx. 1 cup)
- 2-3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or to taste)
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 pound (450g) Andouille sausage, sliced
- 2 tablespoons olive oil
- 1 ham hock or smoked ham shank (optional)
- Cooked white rice (long-grain or medium-grain)
- Optional toppings: chopped green onions, hot sauce
Instructions:
- Rinse beans thoroughly and soak them in a large bowl of water overnight (or for at least 8 hours). Drain and rinse again before cooking.
- Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Add sliced Andouille sausage to the pot and cook until browned, rendering some of the fat. Remove sausage from the pot and set aside.
- Add the drained beans, water, ham hock (if using), thyme, oregano, cayenne pepper, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are very tender and creamy. Stir occasionally, adding more water if needed to keep beans covered.
- During the last 30 minutes of cooking, use the back of a spoon to mash some of the beans against the side of the pot to help create a creamy texture.
- Return the browned sausage to the pot during the last 30 minutes of cooking. Continue to simmer, uncovered, allowing the flavors to meld.
- Remove the ham hock from the pot. Shred any meat from the hock and return it to the pot. Discard the bone and skin.
- Taste and adjust seasoning with salt, pepper, and cayenne pepper as needed.
- Serve hot over cooked white rice. Garnish with chopped green onions and a dash of hot sauce, if desired.