New Orleans Red Beans and Rice

Ingredients

Yields 6 servings

  • 1 lb dried Camelia red kidney beans

  • 2 TBL kosher salt

  • 1 TBL vegetable oil

  • 1 lb cooked andouille sausage, cut into 1/2-inch disks

  • 1 large onion, finely chopped (about 8 wt oz)

  • 1 small green bell pepper, stemmed, seeded, and finely chopped (about 6 wt oz)

  • 3 ribs celery, finely chopped (about 6 wt oz)

  • 4 medium cloves garlic, minced

  • 1/2 tsp - 1 TBL cayenne pepper (depending on how hot you like it)

  • 1 tsp ground sage

  • Pinch fresh ground black pepper

  • 1 smoked ham hock (8 wt oz)

  • 4 sprigs fresh thyme

  • 3 bay leaves

  • Hot sauce, such as Crystal or Frank's (to taste)

  • Apple cider vinegar (to taste)

  • Cooked white rice, for serving

Red beans and rice

Method

  1. Place beans in a large bowl and cover with 6 cups cold water. Add 2 tablespoons kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.

  2. In a large Dutch oven, heat oil or lard over medium-high heat until shimmering. Add andouille and cook, stirring, until lightly browned, about 5 minutes. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened, about 10 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper. Cook, stirring, until fragrant, about 30 seconds.

  3. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham hock, thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours (older beans can take longer).

  4. Remove 2 cups of beans and puree. Then add back into the beans 

  5. Remove bay leaves. Remove ham hocks and pull the meat, then chop and add back to the beans.   

  6. Season with hot sauce and apple cider vinegar to taste, serve over white rice