Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
24
High
Nutrition per serving
Calories476 kcal (24%)
Total Fat20.5 g (29%)
Carbs47.8 g (18%)
Sugars5 g (6%)
Protein27.6 g (55%)
Sodium770.6 mg (39%)
Fiber11.9 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings

1 poundred kidney beans

kosher salt

15mlvegetable oil
or lard

1 poundandouille sausage
cooked, cut into 1/2-inch disks

1onion
large, finely chopped

1green bell pepper
stemmed, seeded, and finely chopped

225gcelery
finely chopped

4cloves garlic
medium, minced

3gground cayenne pepper
depending on how hot you like it

4gground sage

freshly ground black pepper

1smoked ham hock
optional
225gpickled pork shoulder
or rind, optional

4 sprigsfresh thyme

3bay leaves

Hot sauce
such as Crystal or Frank's, to taste

Cider vinegar
to taste, optional

white rice
cooked, for serving
Instructions
Step 1
Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 tablespoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.
Step 2
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 and 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 a generous 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 (roughly 6 to 8 cups), ham hock (if using), pickled pork (if using), thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)
Step 3
Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved. Discard bay leaves and thyme stems. Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper. For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. Serve red beans over steamed white rice.
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Notes
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Makes leftovers
Kid-friendly
One-dish