Ingredients
- 1 pound (450g) red kidney beans
- 1/4- 1/3 cup vegetable oil (or canola)
- 1 pound (450 grams) andouille sausage (sliced)
- 1/2 pound (225 grams) hamhock or smoked turkey chopped
- 2 tablespoons minced garlic (about 6 medium size garlic)
- 1 Large onion diced
- 1/2- 3/4 cup celery diced (about 1 medium rib celery)
- 1 Large bell pepper diced
- 2 -3 bay leaves
- 1 teaspoon thyme
- 2 teaspoons Paprika
- 2 teaspoons creole spice Homemade recipe here
- 1 teaspoon cayenne pepper (optional)
- 1 sprig fresh thyme
- 7-8 cups chicken stock or water
- Salt and fresh ground pepper to taste
- 2 green onion diced (for garnish)
- 3- 4 cups cooked white rice
Preparation
Step 1
Instructions
Rinse dry beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water. Let it sit overnight.
Drain the soaked beans, rinse, set aside.
Heat oil in a dutch oven or large pot. Cut sausage and turkey into 1-inch chunks and add to oil, saute for about 3- 5 minutes stirring, frequently, any browned bits off the bottom of the pot, until brown.
Then add onions, garlic , celery, bell peppers , to the pot . Season vegetables with , creole seasoning, paprika and cayenne, if using. Saute for about 5 minutes, or until vegetables start to wilt.
Place the rinsed beans in the pot , stir , then pour in broth or water.
Bring to a boil. Reduce heat to a simmer and cook, uncovered, for about 1 1/2 -2 hours, stirring occasionally, or until beans are tender and slightly thickened.
Add more stock or water if the mixture becomes dry and thick, the texture of the beans should thick , somewhat creamy but not watery.
Remove the bay leaves and thyme sprig.
Taste and adjust for seasonings with pepper and salt if needed . Serve over cooked rice and garnish with green onion.