Servings: 6-8
Ingredients
1 pound pinto beans
Kosher salt
1 tablespoon (vegetable oil)
1 pound cooked andouille sausage, cut into 1/2-inch slices
(alternately use other sausages like Kielbasa)
1 large onion, finely chopped (about 12 ounces)
1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces)
4 ribs celery, finely chopped (about 8 ounces)
4 medium cloves garlic, minced
1/2 teaspoon to 1 tablespoon ground cayenne pepper (depending on how hot you like it)
1 teaspoon ground sage
1 teaspoon Cajun seasoning
Freshly ground black pepper
1 smoked ham hock (optional)
4 sprigs fresh thyme
3 bay leaves
Hot sauce to taste
Cider vinegar, to taste (optional)
Cooked white rice, for serving
Directions
- Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 tablespoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.
- In a large pot, heat oil over medium-high heat until oil shimmers.
- Add andouille sausage and cook, stirring, until lightly browned, about 5 minutes.
- Add onion, bell pepper, and celery.
- Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes.
- Add garlic and cook, stirring, until fragrant, about 45 seconds.
- Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper.
- Cook, stirring, until fragrant, about 30 seconds.
- Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham hock (if using), thyme, and bay leaves.
- Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)
- Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes.
- If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved.
- Discard bay leaves and thyme stems.
- Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper.
For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. In other words, the leftovers get better, just make some fresh cooked rice to go with.
Serve red beans over steamed white rice.