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