Ingredients:

  • 1 pound (450 grams) Small Red Kidney Beans (dried), rinsed and sorted
  • 5 to 2 pounds (700 to 900 grams) Smoked Ham Hock
  • 8 ounces (225 grams) Andouille Sausage, sliced into 1/2 inch rounds
  • 2 tablespoons Unsalted Butter or Neutral Oil
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1 Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 8 cups (1.9 Litres) Chicken Stock or Water (low sodium preferred)
  • 3 large dried Bay Leaves
  • 1 tablespoon Cajun/Creole Seasoning Blend
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Black Pepper (freshly ground)
  • Salt (Kosher or sea salt), To taste
  • 1 teaspoon Hot Sauce (e.g., Tabasco or Crystal)
  • 1 teaspoon Apple Cider Vinegar
  • 1/4 cup Fresh Parsley (or scallions), chopped, for garnish

Instructions:

  1. Rinse the Beans: Place the dried red kidney beans in a sieve, rinse thoroughly, and pick out any small stones or debris. (Optional: Soak the beans in cold water overnight (8 hours) to reduce cooking time, then drain.)
  2. Sauté Aromatics: Melt the butter/oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and bell pepper (The Trinity). Cook gently for 8–10 minutes until the vegetables are softened and translucent.
  3. Add Garlic and Sausage: Stir in the minced garlic and cook for 1 minute until fragrant. Add the sliced Andouille sausage and cook for 3–4 minutes, allowing it to brown slightly and release its fat. Stir in the Cajun/Creole seasoning, dried thyme, and black pepper; cook for 1 minute.
  4. Simmer: Add the drained beans, the smoked ham hock, the bay leaves, and the chicken stock/water to the pot. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to the lowest possible setting. Cover the pot partially and simmer slowly for 2 hours, stirring occasionally.
  5. Shred the Meat: After 2 hours, the beans should be tender. Remove the ham hock, set it aside to cool, and discard the bay leaves. Once cool, shred the meat from the hock, discarding all fat, skin, and bone. Return the shredded meat to the pot.
  6. Cream the Beans: Using the back of a wooden spoon or a potato masher, gently mash about 1/4 to 1/3 of the beans against the side of the pot. Stir well. This crucial step thickens the sauce and creates the desired creamy texture.
  7. Final Simmer and Seasoning: Continue to simmer uncovered for another 30–60 minutes, stirring frequently, until the beans reach a thick, gravy-like consistency. Taste and adjust seasoning with salt. Stir in the hot sauce and the teaspoon of apple cider vinegar (this brightens the flavor).
  8. Serve: Ladle generously over hot, cooked white rice and garnish with fresh parsley or scallions.