Ingredients:

  • 1 lb Andouille sausage, sliced into rounds
  • 1 smoked ham hock (approx. 5 oz)
  • 2 tbsp vegetable oil
  • 1 large yellow onion, finely diced
  • 1 large green bell pepper, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 lb dried red kidney beans, sorted and soaked overnight
  • 8 cups low-sodium chicken stock
  • 1 tbsp Cajun seasoning
  • 1 tsp black pepper
  • 4 cups cooked long-grain white rice
  • 1/4 cup green onions, sliced
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp hot sauce

Instructions:

  1. Heat vegetable oil in a Dutch oven over medium-high heat. Add Andouille sausage rounds and brown until edges are crisp and mahogany-colored. Remove sausage with a slotted spoon, leaving the rendered fat in the pot.
  2. Lower heat to medium. Add diced onion, celery, and green bell pepper. Sauté for 6–8 minutes until softened and translucent.
  3. Stir in minced garlic, smoked paprika, and thyme. Cook for 60 seconds until aromatic.
  4. Add the soaked and drained red kidney beans, smoked ham hock, bay leaves, Cajun seasoning, and black pepper. Pour in the chicken stock.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 3 hours, or until beans are tender.
  6. Using a wooden spoon, smash a small portion of the cooked beans against the side of the pot to release starches and thicken the gravy.
  7. Remove the ham hock and bay leaves. Stir the browned sausage back into the pot and add salt to taste.
  8. Serve the beans over cooked long-grain white rice. Garnish with sliced green onions and fresh parsley. Add hot sauce if desired.