📝 About This Recipe
Transport your kitchen to the heart of New Orleans with this soulful, slow-cooked masterpiece. Traditionally served on Mondays in the Crescent City, this dish features creamy camellia-style beans infused with the 'Holy Trinity' of Cajun aromatics and the deep, smoky essence of andouille sausage. It is a comforting, rib-sticking classic that balances earthy richness with a gentle kick of Creole spice.
🥗 Ingredients
The Beans and Aromatics
- 1 pound Dry Red Kidney Beans (rinsed and picked over)
- 2 tablespoons Vegetable Oil or Lard (bacon grease also works beautifully)
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (seeded and diced)
- 3 pieces Celery Stalks (diced)
- 4-5 cloves Garlic (minced)
The Meats and Liquids
- 1 pound Andouille Sausage (sliced into 1/4 inch rounds)
- 1 piece Smoked Ham Hock or Tasso Ham (for deep smoky flavor)
- 6-8 cups Chicken Stock (low sodium preferred)
Seasonings and Finishing
- 1 teaspoon Dried Thyme
- 3 Bay Leaves (whole)
- 1 tablespoon Cajun/Creole Seasoning (adjust to taste)
- 1/4 teaspoon Cayenne Pepper (optional for extra heat)
- 1 teaspoon Worcestershire Sauce
- 3 cups Long-Grain White Rice (cooked and hot)
- 1/2 cup Green Onions (sliced for garnish)
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
Place the dry kidney beans in a large bowl and cover with 2-3 inches of cold water. Soak overnight (8-12 hours), then drain and rinse before cooking.
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2
In a large, heavy-bottomed Dutch oven, heat the oil or lard over medium-high heat.
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3
Add the sliced andouille sausage and brown for 5-7 minutes until the edges are crispy and the fat has rendered. Remove the sausage with a slotted spoon and set aside, leaving the fat in the pot.
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4
Add the onion, bell pepper, and celery (the Holy Trinity) to the pot. Sauté for 8-10 minutes until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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6
Add the drained beans, the smoked ham hock, bay leaves, thyme, Cajun seasoning, and cayenne pepper. Stir to coat everything in the aromatics.
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7
Pour in 6 cups of chicken stock and the Worcestershire sauce. Bring the mixture to a rolling boil.
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8
Reduce the heat to low and cover. Simmer gently for 1.5 to 2 hours, stirring occasionally to ensure the beans don't stick to the bottom.
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9
After 2 hours, check the beans for tenderness. If they are soft, take a heavy spoon or a potato masher and crush about 1/2 cup of the beans against the side of the pot. This creates the signature creamy texture.
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10
Add the browned andouille sausage back into the pot. If the liquid is too thick, add the remaining 2 cups of stock.
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11
Simmer uncovered for another 30 minutes. This allows the flavors to meld and the sauce to reach a thick, gravy-like consistency.
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12
Remove the ham hock (you can shred any meat off the bone and add it back) and discard the bay leaves. Taste and add salt or more Cajun seasoning if needed.
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13
Serve a generous ladle of beans over a mound of hot white rice. Garnish with plenty of green onions and fresh parsley.
💡 Chef's Tips
For the best texture, never skip the bean-mashing step; it's what makes the 'gravy' creamy without adding dairy. If you're short on time, you can do a 'quick soak' by boiling the beans for 2 minutes and letting them sit for an hour, but overnight is superior for digestion and texture. Be cautious with salt early on, as the sausage, ham hock, and Cajun seasoning all contain significant sodium. If you want it more authentic, use Camellia brand red kidney beans, which are the gold standard in Louisiana. This dish tastes even better the next day after the flavors have had time to fully develop in the fridge.
🍽️ Serving Suggestions
Serve with a side of warm, buttery cornbread to soak up the extra bean gravy. A dash of Crystal or Tabasco hot sauce at the table is essential for that vinegary brightness. Pair with a crisp, cold lager or a sweetened iced tea to balance the spice. A simple side of braised collard greens or a vinegar-based coleslaw provides a nice textural contrast. For a full Creole feast, serve fried catfish or a piece of fried chicken on the side.