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1. Rinse the red kidney beans and soak them in plenty of cold water for 8 hours or overnight. Drain and rinse again.
1 lb Dried red kidney beans
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2. In a large Dutch oven over medium heat, cook the bacon for 5-6 minutes until the fat renders and it begins to crisp. Add the andouille sausage and brown for 4-5 minutes, then remove the sausage and set aside, leaving the fat in the pot.
12 oz Andouille sausage, sliced into rounds,
4 slice Bacon, chopped
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3. Add the onion, celery and green bell pepper to the pot and sweat for 7-8 minutes until soft. Stir in the garlic, thyme, smoked paprika, cayenne pepper and black pepper and cook for 1 minute until fragrant.
1 piece Yellow onion, diced,
2 piece Celery stalks, diced,
1 piece Green bell pepper, diced,
5 clove Garlic cloves, minced,
1 tsp Dried thyme,
2 tsp Smoked paprika,
0.5 tsp Cayenne pepper,
0.5 tsp Black pepper
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4. Add the drained beans, chicken stock and bay leaves. Bring to a boil, then reduce to a low simmer, partially cover, and cook for 1.5 hours, stirring occasionally, until the beans are tender.
1 lb Dried red kidney beans,
6 cup Chicken stock,
2 piece Bay leaves
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5. Return the sausage to the pot along with the hot sauce and salt. Simmer uncovered for 30 minutes more, mashing about a quarter of the beans against the side of the pot to make the gravy creamy. Discard the bay leaves and adjust seasoning.
12 oz Andouille sausage, sliced into rounds,
1 tbsp Hot sauce,
1.5 tsp Salt
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6. While the beans finish, bring the water to a boil in a saucepan, add the long-grain white rice, cover, and cook on low for 15-18 minutes until tender. Fluff with a fork.
1.5 cup Long-grain white rice,
3 cup Water, for cooking rice
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7. Serve the red beans over the rice and garnish with the green onions.
3 piece Green onions, sliced (garnish)
