Ingredients:

  • 1 pound (454g) dried red kidney beans, rinsed and picked over
  • 8 cups (1.9L) water (for soaking)
  • 6 cups (1.4L) water (for cooking)
  • 1 tablespoon (15ml) vegetable oil
  • 1 large yellow onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 1 pound (454g) Andouille sausage, or smoked sausage of choice, sliced (about 3 cups)
  • 1 teaspoon Creole seasoning (like Tony Chachere's)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Cooked white rice, long-grain or medium-grain
  • Hot sauce (optional)
  • Chopped green onions (optional)

Instructions:

  1. Place rinsed red beans in a large bowl and cover with 8 cups of water. Soak overnight or for at least 8 hours. Drain and rinse.
  2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery and sauté until softened, about 5-7 minutes. Add garlic and sausage and cook until sausage is lightly browned, about 3-5 minutes.
  3. Add drained red beans to the pot along with 6 cups of water. Stir in Creole seasoning, thyme, cayenne pepper (if using), and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until beans are very tender and creamy, stirring occasionally.
  4. During the last 30 minutes of cooking, use the back of a spoon or a potato masher to mash some of the beans against the side of the pot. This helps thicken the sauce. Season with salt and pepper to taste. Remove bay leaf before serving.
  5. Serve hot over cooked white rice. Garnish with hot sauce and chopped green onions, if desired.