Ingredients:

  • 2 tbsp vegetable oil
  • 1 lb andouille sausage, sliced into rounds
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 lb dried kidney beans, sorted and soaked overnight
  • 8 cups chicken stock
  • 1 smoked ham hock (8 oz)
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • Salt to taste
  • black pepper to taste
  • 4 cups cooked long-grain white rice
  • freshly chopped parsley for garnish
  • green onions for garnish

Instructions:

  1. Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add sliced andouille sausage and cook until browned and fat renders. Remove sausage with a slotted spoon, leaving the oil in the pot.
  2. In the same pot, add the diced onion, celery, and bell pepper. Cook until softened and translucent (about 5–7 minutes). Stir in minced garlic and cook for another 60 seconds until fragrant.
  3. Return the browned sausage to the pot. Add the soaked and drained kidney beans, ham hock, bay leaves, thyme, cayenne, and smoked paprika.
  4. Pour in the chicken stock. Bring the mixture to a boil, then immediately reduce heat to low.
  5. Cover with a lid and simmer gently for 90 minutes to 2 hours, until beans are tender and the liquid has thickened.
  6. Use a potato masher or spoon to crush a small portion of the cooked beans against the side of the pot to release starches and thicken the sauce. Season with salt and black pepper.
  7. Serve the red beans over cooked long-grain white rice and garnish with freshly chopped parsley and green onions.