Red Beans and Rice

Ingredients

• 
  1 pound of red kidney beans
• Kosher salt
• 1 tablespoon of vegetable oil or lard
• 1 pound of cooked andouille sausage
• 1 large onion, finely chopped
• 1 green bell pepper, stemmed, seeded, and finely chopped
• 4 ribs celery, finely chopped
• 4 medium cloves garlic, minced
• 1/2 teaspoons to 1 tablespoon ground cayenne pepper
• 1 teaspoon ground sage
• Freshly ground black pepper
• 1 smoked ham hock
• 8 ounces of pickled pork shoulder or rind
• 4 sprigs
• 3 bay leaves
• Hot sauce
• Cider vinegar
• Cooked white rice

Directions

1. Place beans in a large bowl and cover with 6 cups of cold water.
2. Add 2 tablespoons of kosher salt and stir until dissolved.
3. Set aside at room temperature for 8 to 16 hours.
4. Drain and rinse.
5. In a large Dutch oven, heat oil or lard over medium-high heat until shimmering.
6. Add andouille and cook, stirring, until lightly browned, about 5 minutes.
7. Add onion, bell pepper and celery.
8. Season with salt and cook, stirring, until vegetables have softened are are just starting to brown around the edges, about 8 minutes.
9. Add garlic and cook, stirring, until fragrant, about 45 seconds.
10. Add cayenne pepper, sage, and 10 to 12 grinds of fresh black pepper.
11. Cook, stirring, until fragrant, about 30 seconds.
12. Add beans, along with enough water to cover by about 2 inches, ham hock, pickled pork, thyme, and bay leaves.
13. Bring to a boil and reduce to a bare simmer.
14. Cover and cook until beans are completely tender, about 1 1/2 to 2 1/2 hours.
15. Remove lid and continue to cook, stirring, until liquid has thickened and turned creamy, about 20 minutes.
16. Serve red beans over steamed white rice.
    

Source — Serious Eats
Prepared by Makayla Ferreyros
Louisiana Anthology
March 26, 2022