Ingredients:

  • 1 lb Andouille Sausage, sliced into 1/4-inch rounds
  • 4 oz Thick-cut Bacon, diced
  • 1 tbsp vegetable oil
  • 1 large yellow onion, finely diced
  • 2 medium green bell peppers, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 lb dried red kidney beans, sorted and rinsed
  • 8 cups low-sodium chicken stock
  • 2 bay leaves
  • 1 tbsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups cooked long-grain white rice

Instructions:

  1. Perform a quick soak: Place rinsed beans in a pot, cover with 2 inches of water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour. Drain and rinse.
  2. In a large Dutch oven, sear the sliced andouille sausage and diced bacon over medium heat until browned to create a flavorful fond. Add vegetable oil if necessary.
  3. Add the yellow onion, green bell peppers, and celery (the Holy Trinity) to the pot. Sauté until softened, scraping the bottom to integrate the brown bits.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the soaked kidney beans, chicken stock, bay leaves, smoked paprika, thyme, cayenne pepper, salt, and black pepper.
  6. Simmer on low heat for 2 hours and 30 minutes, or until beans are tender.
  7. To achieve a creamy consistency, use a wooden spoon to mash a small portion of the beans against the side of the pot and stir them back into the liquid.
  8. Serve the red beans over warm cooked white rice. Garnish with sliced green onions and hot sauce if desired.