Ingredients:

  • 1 pound Dried Small Red Beans, rinsed and picked over
  • 6 cups Water or Low-Sodium Chicken Broth, plus more for simmering
  • 1 large Yellow Onion, diced
  • 2 stalks Celery, diced
  • 1 large Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 2 Bay Leaves
  • 1/2 pound Smoked Andouille Sausage, sliced
  • 1 Smoked Ham Hock or Smoked Turkey Wing
  • 4 ounces Bacon or Salt Pork, diced
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Cayenne Pepper
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 tablespoon Apple Cider Vinegar or Hot Sauce (optional)
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Rinse and inspect the dried red beans. Soak overnight or use a quick-soak method (boil for 1 minute, rest covered for 1 hour). Drain before cooking.
  2. In a large Dutch oven over medium heat, cook the bacon/salt pork until crisp. Remove bacon bits (set aside for garnish) and leave rendered fat. Add the sliced Andouille sausage and brown lightly. Remove meats and set aside.
  3. Add the diced onion, celery, and bell pepper to the pot. Sauté slowly (sweat them down) for 8-10 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  4. Return the browned sausage and the ham hock/turkey wing to the pot. Sprinkle in the thyme, paprika, oregano, and cayenne pepper. Stir well and cook for 1 minute to bloom the spices.
  5. Add the rinsed beans and the 6 cups of liquid. Add the bay leaves. Bring the mixture to a rolling boil, then immediately reduce heat to the lowest setting, cover loosely, and simmer.
  6. Simmer for 2 to 3 hours. Stir every 30 minutes, scraping the bottom to prevent sticking, and add small splashes of hot water if the mixture becomes too thick. The beans are done when they are very tender and beginning to break down.
  7. Remove the large ham hock/turkey wing. Using a potato masher, mash about 1/4 to 1/3 of the beans against the side of the pot until the liquid becomes thick and creamy. Shred any usable meat from the ham hock and return it to the pot. Discard bones/skin.
  8. Taste the mixture. Add salt and pepper as needed (wait until late in the process to heavily salt). Stir in the optional vinegar/hot sauce. Simmer uncovered for 15 minutes more until the consistency is that of thick gravy.
  9. Serve generously over cooked white rice. Garnish with reserved crispy bacon bits and fresh parsley.