Red Beans and Rice

Serves 6

Ingredients

• 1 lb dried red kidney beans
• 12 oz andouille sausage
• 2 cups long-grain white rice
• 1 large yellow onion
• 1 medium green bell pepper
• 3 celery stalks
• 4 garlic cloves
• 6 cups chicken broth
• 2 cups water
• 1 smoked ham hock
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 4 green onions

Instructions

1. 1Sort and rinse the dried red kidney beans under cold water, removing any debris. Soak them overnight in a large bowl covered with water (or use quick-soak method: boil 2 minutes then let sit 1 hour).
2. 2Finely chop the yellow onion, green bell pepper, and celery stalks (the holy trinity). Mince the garlic cloves. Slice the andouille sausage into 1/2-inch rounds. Chop the green onions for garnish and set aside.
3. 3In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove sausage with a slotted spoon and set aside.
4. 4Add the chopped onion, bell pepper, and celery to the pot with the sausage drippings. Sauté for 8-10 minutes until vegetables are softened and onions are translucent.
5. 5Stir in the minced garlic, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
6. 6Return the browned sausage to the pot. Add the soaked and drained red beans, smoked ham hock, bay leaves, chicken broth, and water. Stir to combine.
7. 7Bring the mixture to a boil over high heat, then reduce to low, cover partially, and simmer for 2 to 2 1/2 hours, stirring occasionally, until beans are very tender and the liquid has thickened into a creamy gravy. Add more water if it gets too thick. Remove ham hock, shred any meat from it and return to pot, discard bone and bay leaves.
8. 8While beans simmer, cook the rice: In a separate medium saucepan, bring water and salt to a boil. Add the rice, stir once, reduce to low, cover, and cook 18-20 minutes until tender. Fluff with a fork.
9. 9Taste the beans and adjust seasoning with more salt, pepper, or hot sauce if desired. For extra creaminess, mash about 1/4 of the beans against the side of the pot with a spoon.
10. 10Serve by spooning the red beans over a bed of hot rice in each bowl. Garnish with chopped green onions. Traditionally served with cornbread or hot sauce on the side.