Ingredients:

  • 1 pound Dried Small Red Beans (sorted and rinsed)
  • 6 cups Water or Low-Sodium Chicken Stock (plus more as needed)
  • 12 ounces Smoked Sausage (Andouille or Kielbasa), diced into ½ inch coins
  • 4 slices Bacon, diced small
  • 1 large Yellow Onion, finely diced
  • 2 medium Celery Stalks, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 teaspoon Chicken Bouillon Powder/Base
  • 1 teaspoon Dried Thyme
  • 2 large Bay Leaves
  • ½ teaspoon Cayenne Pepper (or to taste)
  • 1 teaspoon Smoked Paprika
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 teaspoon White Vinegar or Apple Cider Vinegar

Instructions:

  1. Rinse the dried red beans thoroughly. Place them in the Dutch oven with the 6 cups of liquid (water or stock).
  2. In a separate skillet, cook the diced bacon until crispy. Remove the bacon bits (reserving for garnish if desired), leaving the rendered fat in the pot. Add the diced sausage to the pot and sear until lightly browned. Remove the sausage, leaving the drippings behind.
  3. Add the diced onion, celery, and bell pepper (the Trinity) to the pot. Sauté in the fat over medium heat for about 8–10 minutes until the vegetables have softened significantly.
  4. Stir in the minced garlic, thyme, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  5. Add the seared sausage back into the pot. Pour in the beans and their soaking liquid. Add the bay leaves and bouillon powder. Bring the mixture to a rolling boil, then immediately reduce the heat to a low, gentle simmer.
  6. Cover the pot partially and simmer for 1 hour 30 minutes, stirring every 20–30 minutes to prevent sticking.
  7. Check the beans for tenderness. Once soft, remove the bay leaves. Scoop out about 1 ½ cups of the beans (mostly solids) and mash them thoroughly with a potato masher to create a thick paste.
  8. Return the mashed bean paste to the pot. Continue to simmer uncovered for another 20–30 minutes, stirring frequently, until the mixture has reduced significantly and coats the back of a spoon thickly. Season aggressively with salt and pepper.
  9. Stir in the teaspoon of vinegar to brighten the flavor. Turn off the heat and let the beans rest for 10 minutes before serving immediately over hot steamed white rice.