Red Beans and Rice

Instructions

1. Soak the beans
   Place the dried kidney beans in a large bowl and cover with water by 2 inches. Soak overnight (at least 8 hours) or use the quick-soak method: bring beans and water to a boil for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain and rinse beans before using.
2. Brown the sausage
   In a large heavy pot or Dutch oven, brown the sliced andouille sausage over medium-high heat until the edges are crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Cook the trinity
   Add the diced onion, bell pepper, and celery (known as the 'holy trinity' in Creole cooking) to the pot. Cook in the sausage fat over medium heat until vegetables are soft, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add beans and seasonings
   Return the browned sausage to the pot. Add the soaked and drained kidney beans, ham hock, bay leaves, thyme, oregano, cayenne pepper, and Creole seasoning. Pour in the chicken broth and stir to combine. The liquid should cover the beans by about an inch; add more broth or water if needed.
5. Simmer the beans
   Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 1.5-2 hours, stirring occasionally, until beans are tender and the mixture has thickened. If the mixture becomes too thick, add more broth or water.
6. Mash some beans
   When beans are tender, use the back of a wooden spoon to mash about 1/4 of the beans against the side of the pot. This will create a creamy texture. Remove the bay leaves and ham hock (if used). If you used a ham hock, remove any meat from it, chop, and return the meat to the pot.
7. Adjust seasonings
   Taste and adjust seasonings with salt, pepper, or additional Creole seasoning as needed. The mixture should be thick and creamy but still have whole beans throughout.
8. Serve with rice
   Serve the red beans hot over cooked white rice. Garnish with chopped fresh parsley. Traditional accompaniments include hot sauce, sliced green onions, and cornbread on the side.