1 lb red beans
3 celery stalks, diced
1 onion, diced
1 bell pepper, seeded and diced
14 oz (2 links) of Andouille sausage, diced
1 tablespoon pork lard or olive oil
1/2 teaspoon cayenne pepper
2 teaspoons dried thyme
3 cloves garlic, crushed
2 teaspoon kosher salt, divided
2 bay leaves
1 teaspoon cajun seasoning
leftover ham bone
6–8 cups water
4 cups cooked white rice for serving
- Start by soaking the beans overnight. Place them in a bowl with 1 teaspoon of the salt, and then cover them with about 2 inches of water.
- Drain and rinse the beans, set aside. In a large heavy based pot, heat the lard or oil over medium high heat. Add the andouille sausage pieces, and cook until lightly browned, 5-7 minutes. Add the chopped celery, onion and bell pepper, cook a further 5-7 minutes until the vegetables are softened, stirring frequently.
- Add the crushed garlic, thyme, cayenne, remaining salt, and cajun seasoning. Stir to combine, then add the beans back to the mix. Add enough of the water to cover the beans by at least an inch. Nestle the hambone in the middle, then add the bay leaves.
- Bring the mixture to a boil, then reduce to a simmer and cover. Cook the beans for 1.5-2 hours until the beans are soft and the broth has turned “creamy”. Discard the ham bone and bay leaves. Taste, and add more salt if desired.
- If the beans are not yet creamy enough, you can either continue to cook them gently until they break down, or use an immersion blender to roughly blend the mixture in pulses.
- Serve the beans over the white rice – I recommend optional chopped scallions or crushed cracklins to garnish.
Red beans are not the same as kidney beans – they are smaller. If you can’t find them in your local grocery, you can purchase them online.