Ingredients:

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

Instructions:

  1. Heat vegetable oil in a Dutch oven over medium heat. Add sliced andouille sausage and brown until edges are crisp. Remove sausage with a slotted spoon, leaving the rendered fat in the pot.
  2. Sauté diced onion, bell pepper, and celery in the rendered fat for 5–7 minutes until translucent. Stir in minced garlic, thyme, smoked paprika, and cayenne, cooking for 60 seconds.
  3. Add soaked and drained kidney beans, ham hock, bay leaves, and chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2.5 hours until beans are tender.
  4. Remove the ham hock and bay leaves. Use a wooden spoon or potato masher to crush a portion of the beans against the side of the pot to release starches and thicken the sauce.
  5. Stir in the browned sausage, salt, and black pepper. Serve hot over cooked long-grain white rice and garnish with sliced green onions and chopped parsley.