Ingredients:

  • 1 lb dried red kidney beans
  • 1 ham hock
  • 6 cups chicken stock
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1 lb andouille sausage
  • 1 tbsp vegetable oil
  • 1 medium yellow onion
  • 1 medium green bell pepper
  • 2 stalks celery
  • 4 cloves garlic
  • 1 tbsp Cajun seasoning
  • 1/2 tsp cayenne pepper
  • 3 cups long-grain white rice
  • 2 tbsp unsalted butter
  • chopped scallions, for garnish
  • chopped parsley, for garnish

Instructions:

  1. Quick-soak the beans: Place rinsed beans in a Dutch oven, cover with water by 2 inches, bring to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse.
  2. Brown the sliced andouille sausage in the Dutch oven over medium-high heat until edges are crisp. Remove sausage with a slotted spoon, leaving the rendered fat in the pot.
  3. Add diced onion, celery, and bell pepper to the pot and sauté until vegetables are softened and onions are translucent.
  4. Stir in minced garlic, Cajun seasoning, and cayenne pepper, cooking for 60 seconds until fragrant.
  5. Return the sausage to the pot and add the soaked beans, ham hock, bay leaves, and chicken stock.
  6. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 to 2.5 hours until beans are tender.
  7. Remove the ham hock and bay leaves. Use a potato masher to crush a small percentage of the beans to release starches and thicken the stew.
  8. Cook the long-grain white rice separately with butter according to package instructions.
  9. Serve the creamy red beans over a bed of fluffy rice and garnish with chopped scallions and parsley.