📝 About This Recipe
A cornerstone of Creole cuisine, this dish is a soulful symphony of creamy red kidney beans, smoky meats, and the aromatic 'Holy Trinity' of vegetables. Traditionally served on Mondays in New Orleans, it offers a deep, complex flavor that only comes from low and slow simmering. It is the ultimate comfort food—hearty, spicy, and deeply satisfying, bringing the vibrant spirit of the French Quarter to your dinner table.
🥗 Ingredients
The Beans and Base
- 1 pound Dried Red Kidney Beans (rinsed and soaked overnight)
- 1 pound Andouille Sausage (sliced into 1/2-inch rounds)
- 1 piece Smoked Ham Hock (provides essential smoky depth)
- 6-8 cups Chicken Stock (low sodium preferred)
The Holy Trinity and Aromatics
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (diced)
- 3 pieces Celery Stalks (diced)
- 4-5 cloves Garlic (minced)
- 2 tablespoons Vegetable Oil (or bacon grease for extra flavor)
Seasonings and Finishing
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Cayenne Pepper (adjust to heat preference)
- 3 pieces Bay Leaves (dried)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Hot Sauce (plus more for serving)
- 3 cups Long-Grain White Rice (cooked and hot)
- 1/2 cup Green Onions (sliced for garnish)
👨🍳 Instructions
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1
Drain and rinse the kidney beans that have been soaking overnight. Set them aside while you prepare the flavor base.
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2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil (or bacon grease) over medium-high heat. Add the sliced Andouille sausage and brown for 5-7 minutes until the edges are crispy and the fat has rendered.
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3
Remove the sausage with a slotted spoon and set aside, leaving the flavorful drippings in the pot.
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4
Lower the heat to medium and add the diced onion, bell pepper, and celery (the 'Holy Trinity'). 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 let it burn.
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6
Add the soaked beans, the browned sausage, the smoked ham hock, bay leaves, thyme, and cayenne pepper to the pot. Stir to combine.
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7
Pour in 6 cups of chicken stock. The liquid should cover the beans by at least 2 inches. Bring the mixture to a rolling boil.
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8
Once boiling, reduce the heat to low, cover the pot partially, and let it simmer gently for 1.5 to 2 hours. Stir occasionally to ensure the beans don't stick to the bottom.
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9
Check the beans for tenderness; they should be very soft. Remove the ham hock, shred any meat from the bone, and return the meat to the pot.
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10
To achieve the signature creamy texture, use the back of a large wooden spoon to mash about 1/2 cup to 1 cup of the beans against the side of the pot. Stir them back into the liquid.
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11
Stir in the Worcestershire sauce and hot sauce. Continue to simmer uncovered for another 15-20 minutes until the liquid has thickened into a rich gravy.
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12
Taste and adjust seasoning with salt and black pepper. Remove the bay leaves before serving.
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13
Ladle the creamy beans over a mound of hot white rice in wide bowls. Garnish generously with sliced green onions.
💡 Chef's Tips
Always use dried beans rather than canned for the best texture and 'gravy' consistency. If you cannot find Andouille, a good quality smoked Kielbasa is a suitable substitute. Don't skip mashing some of the beans at the end; this is the secret to the authentic creamy mouthfeel. If the liquid reduces too much before the beans are tender, add a splash more stock or water as needed. For the best flavor, make this a day in advance; the spices and smokiness deepen significantly overnight.
🍽️ Serving Suggestions
Serve with a side of warm, buttery skillet cornbread to soak up the bean gravy. A side of vinegary collard greens or mustard greens balances the richness of the dish. Offer extra Crystal or Tabasco hot sauce on the table for those who like more heat. Pair with a cold, crisp lager or a sweet iced tea to complement the spicy Creole flavors. A simple tomato and cucumber salad provides a refreshing crunch alongside the hearty beans.