Ingredients:

  • 1 pound (450g) dried red kidney beans, rinsed
  • 8 cups (1.9L) water, for soaking
  • 8 cups (1.9L) chicken broth or water, for cooking
  • 1 tablespoon (15ml) vegetable oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 pound (450g) Andouille sausage, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 bay leaf
  • Cooked white rice, for serving
  • Optional: Hot sauce, chopped green onions, for garnish

Instructions:

  1. Place red beans in a large pot and cover with 8 cups of water. Soak for at least 8 hours or overnight. Drain and rinse thoroughly.
  2. Heat vegetable oil in the large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery (the holy trinity) and sauté until softened, about 5-7 minutes. Add garlic and sauté for another minute until fragrant.
  3. Add the sliced Andouille sausage to the pot and cook until lightly browned, releasing its flavorful fats, about 5-7 minutes.
  4. Add the drained and rinsed red beans, chicken broth (or water), salt, pepper, thyme, oregano, cayenne pepper, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beans are very tender and creamy. Stir occasionally to prevent sticking.
  5. During the last 30 minutes of cooking, use a spoon or potato masher to mash some of the beans against the side of the pot to create a creamier texture.
  6. Taste and adjust seasoning as needed. Remove the bay leaf before serving.
  7. Serve hot over cooked white rice. Garnish with hot sauce and chopped green onions, if desired.