Ingredients:

  • 1 pound Dried Red Kidney Beans (rinsed and picked over)
  • 8 cups Water or Chicken Stock
  • 1 (about 1 lb) Smoked Ham Hock or Bone
  • 12 oz Andouille Sausage (or Kielbasa), sliced into ½-inch rounds
  • 1 large Yellow Onion, finely diced
  • 2 medium Celery Stalks, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 2 large Bay Leaves
  • ¼ tsp Cayenne Pepper (or to taste)
  • ½ tsp Freshly Ground Black Pepper
  • 1 Tbsp Worcestershire Sauce
  • Kosher Salt (to taste, adjust at the end)

Instructions:

  1. Heat oil in a large Dutch oven or stockpot over medium heat. Add the diced onion, celery, and bell pepper (the Holy Trinity). Sauté gently until softened and translucent (about 8–10 minutes).
  2. Add the minced garlic, thyme, and oregano. Cook for 1 minute until fragrant.
  3. Push the vegetables to one side. Add the sliced andouille sausage to the clear space and brown lightly on both sides (about 3–4 minutes). Stir everything together.
  4. Add the rinsed beans, ham hock, bay leaves, and cayenne pepper. Add enough fresh water or stock to cover everything by about 2 inches (approximately 8 cups total liquid). Bring the pot to a rolling boil.
  5. Reduce the heat immediately to a very low simmer. Cover the pot loosely. Simmer for 1.5 hours, stirring occasionally to prevent sticking.
  6. After 1.5 hours, check the beans for tenderness. Carefully remove the ham hock and bay leaves.
  7. To create the creamy texture, scoop out about 1 cup of the beans (mostly beans, less sausage). Mash these beans roughly with a fork or an immersion blender until creamy, then stir the mixture back into the pot.
  8. Stir in the Worcestershire sauce. Continue to simmer, uncovered, for another 30–60 minutes, stirring often, until the consistency is thick and stew-like and the beans are fully tender.
  9. Taste the mixture. Add Kosher salt and freshly ground black pepper as needed. Be cautious with salt due to the sausage and ham residual flavour.
  10. Turn off the heat, allow the Red Beans and Rice mixture to rest for 15 minutes before serving over steaming hot white rice.