Step by step

Method

4 steps

1. 1

   If using dried red kidney beans: rinse 1 pound, soak overnight (or quick-soak), drain. Or use 3–4 cups cooked/canned red beans, rinsed. Dice the trinity: 1 onion, 1 green bell pepper, 2 celery stalks. Mince 4 garlic cloves. Slice 8–12 oz andouille or smoked sausage. Have 3 cups cooked white rice ready (or start rice while beans simmer).

2. 2

   In a heavy pot, brown sausage in 1 tablespoon oil 4–5 minutes; scoop out. Soften the trinity in the drippings 7–8 minutes until sweet; garlic 30 seconds. Add beans, sausage, 4–6 cups chicken stock or water (cover dried beans by ~2 inches), 1–2 teaspoons Cajun seasoning, 1 bay leaf, ½ teaspoon thyme, ½ teaspoon black pepper, and salt lightly.

3. 3

   Simmer gently 1½–2 hours for dried beans (25–40 minutes for canned), stirring now and then, until beans are creamy-tender. Mash a scoop of beans against the pot to thicken the gravy. Liquid should be saucy, not watery soup and not dry. Taste for salt and heat; finish with hot sauce or a splash of vinegar.

4. 4

   Discard bay leaf. Ladle beans over hot rice with scallions. You want creamy red beans with smoky sausage over rice — not chalky undercooked beans or thin bean water.