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

1. 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.
2. In a large pot, heat oil over medium-high heat until oil shimmers.
3. Add andouille sausage and cook, stirring, until lightly browned, about 5 minutes.
4. Add onion, bell pepper, and celery.
5. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes.
6. Add garlic and cook, stirring, until fragrant, about 45 seconds.
7. Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper.
8. Cook, stirring, until fragrant, about 30 seconds.
9. 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.
10. 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.)
11. Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes.
12. 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.
13. Discard bay leaves and thyme stems.
14. 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.