Ingredients:

  • 1 pound (450g) dried red kidney beans, rinsed
  • 8 cups (1.9 liters) water or chicken broth, plus more for soaking (optional)
  • 1 tablespoon (15ml) vegetable oil or bacon grease
  • 1 pound (450g) smoked sausage, such as Andouille or smoked kielbasa, sliced or cubed
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 2 stalks celery, chopped (approx. 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 3 cups (600g) long-grain white rice, rinsed
  • 6 cups (1.4 liters) water
  • 1 teaspoon salt
  • Chopped green onions (Optional)
  • Hot sauce (Optional)

Instructions:

  1. Place beans in a large bowl, cover with water, and soak for at least 6 hours or overnight. Drain and rinse thoroughly.
  2. Heat oil in the stockpot over medium heat. Add the sausage and cook until browned. Remove the sausage and set aside. Add the onion, bell pepper, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Return the sausage to the pot. Add the drained beans, water or broth, thyme, oregano, smoked paprika, cayenne pepper, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beans are very tender and creamy. Stir occasionally to prevent sticking. Add water/broth if needed.
  4. For extra creaminess, use the back of a spoon to mash some of the beans against the side of the pot during the last 30 minutes of cooking. Remove the bay leaves before serving.
  5. While the beans are simmering, cook the rice according to package directions (usually bringing water and rice to a boil, then simmering covered until water is absorbed).
  6. Spoon the red beans and rice into bowls. Garnish with chopped green onions and hot sauce, if desired.