Ingredients:

  • 1 lb (450 g) Small Red Kidney Beans, dried
  • 1 tbsp (15 ml) Olive Oil, or rendered lard/bacon fat
  • 2 large Smoked Ham Hocks (approximately 1.5 lb / 680 g total)
  • 8 cups (1.9 L) Cold Water or Low-Sodium Chicken Stock
  • 1 large Yellow Onion, diced (about 1.5 cups / 200 g)
  • 1 cup (130 g) Celery, diced (about 3 stalks)
  • 1 cup (150 g) Green Bell Pepper, diced (about 1 large pepper)
  • 4 cloves Garlic, minced
  • 12 oz (340 g) Andouille Sausage or smoked Kielbasa, sliced into ½-inch (1.2 cm) rounds
  • 1 tbsp (15 ml) Dried Thyme
  • 2 Bay Leaves
  • 1 tsp (5 g) Paprika
  • ½ tsp (2.5 g) Cayenne Pepper (adjust to heat preference)
  • 1 tsp (5 g) Black Pepper, freshly ground
  • 1 tsp (5 g) Kosher Salt (use sparingly initially)
  • 3 cups (600 g) Long-Grain White Rice, uncooked
  • Fresh Parsley or Green Onion, chopped (for garnish)
  • Hot Sauce (e.g., Tabasco or Crystal)

Instructions:

  1. Prep the Beans: Thoroughly rinse the dried red beans in a colander, picking out any stones or debris. If time allows, cover the beans with 3 inches of cold water and soak for 8 hours or overnight. Drain and rinse again before use.
  2. Brown Sausage: Heat the olive oil (or rendered fat) in an 8-quart Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook for 5–7 minutes until browned and the fat is rendered. Remove sausage and set aside, leaving the fat in the pot.
  3. Sear Ham Hocks and Sauté Trinity: Place the ham hocks in the pot and sear for 2–3 minutes per side to build colour. Remove and set aside. Reduce heat to medium. Add the diced onion, celery, and bell pepper (the 'Holy Trinity'). Sauté for 8–10 minutes until the vegetables soften and the onions are translucent.
  4. Bloom Aromatics: Stir in the minced garlic, thyme, paprika, cayenne, and black pepper. Cook for 1 minute until fragrant.
  5. Simmer: Return the ham hocks to the pot. Add the rinsed beans, the 8 cups of cold water or stock, the bay leaves, and 1/2 tsp of salt. Bring the mixture to a rapid boil over high heat, then immediately reduce the heat to the lowest setting necessary to maintain a very gentle simmer. Cover the pot partially and simmer for 2.5 to 3 hours, stirring every 30 minutes.
  6. Shred Meat and Cream the Beans: After about 3 hours, the beans should be very tender. Carefully remove the ham hocks. Shred all the usable meat, discarding the bone, skin, and fat, and return the shredded meat to the pot. Using the back of a wooden spoon or a potato masher, mash about one-quarter of the beans against the side of the pot to release starch and create the essential thick, creamy gravy.
  7. Finish Simmering and Season: Stir in the reserved Andouille sausage. Continue to simmer, uncovered, for another 30–45 minutes, stirring frequently, until the beans are thick and velvety. Remove bay leaves. Taste the beans and adjust salt and cayenne as needed. A squeeze of lemon juice or vinegar can brighten the flavour significantly.
  8. Serve: Prepare the long-grain white rice according to package directions. Ladle a generous portion of the creamy Red Beans and Rice over a mound of fluffy white rice. Garnish with chopped parsley or green onion and serve immediately with hot sauce on the side.