Justin Wilson's Red Beans and Rice

Creamy slow-simmered red kidney beans with smoked sausage and ham, the classic Monday-wash-day supper served over rice.

Ingredients

• 1 lb dried red kidney beans, soaked overnight and drained
• 2 tablespoons olive or vegetable oil
• 1 lb smoked sausage or andouille, sliced
• 1 meaty ham bone or 1/2 lb smoked ham, diced
• 2 onions, chopped
• 1 bell pepper, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 2 quarts water or stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon Louisiana hot sauce
• 2 teaspoons salt, or to taste
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 4 green onions, chopped
• Cooked white rice, for serving

Directions

1. Heat the oil in a large pot and brown the sausage and ham; remove and set aside.
2. Add onions, bell pepper, celery, and garlic to the pot and cook until soft, about 8 minutes.
3. Return the meat and add the drained beans, water, bay leaves, and thyme. Bring to a boil, then reduce to a low simmer.
4. Simmer, uncovered, stirring occasionally, for about 2 hours, until the beans are tender.
5. Mash some beans against the side of the pot to make the liquid creamy. Add a little water if it gets too thick.
6. Season with hot sauce, salt, cayenne, and black pepper; simmer 20 minutes more.
7. Discard the bay leaves, stir in green onions, and serve over rice.

Notes

Adapted from Justin Wilson’s Red Beans and Rice. Mashing some beans makes the gravy creamy.