Ingredients:

  • 1 lb dry red kidney beans, rinsed and sorted
  • 1 lb andouille sausage, sliced into 1/2-inch rounds
  • 1 large yellow onion, finely diced
  • 2 green bell peppers, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 1 smoked ham hock
  • 6 cups low sodium chicken stock
  • 1 tbsp salt-free Cajun seasoning
  • 1 tsp dried thyme
  • 2 dried bay leaves
  • 1/2 tsp cayenne pepper
  • 4 cups cooked long-grain white rice
  • 0.25 cup freshly chopped parsley
  • 2 stalks scallions, sliced
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Heat vegetable oil in a large skillet over medium-high heat. Add the sliced andouille sausage and cook for 5 minutes until browned and sizzling.
  2. Add the diced onion, green bell peppers, and celery to the skillet with the sausage. Sauté for 4 minutes until the onions are translucent and fragrant.
  3. Stir in the 4 cloves of minced garlic and cook for 1 minute until you smell the aroma. Don't let it brown too much, or it will turn bitter in the slow cooker.
  4. Transfer the sausage and vegetable mixture into your slow cooker. Add the rinsed beans, the smoked ham hock, and the 6 cups of chicken stock.
  5. Add 1 tbsp Cajun seasoning, 1 tsp dried thyme, 2 bay leaves, and 1/2 tsp cayenne pepper. Stir everything together until the spices are well distributed.
  6. Cover the pot and cook on High for 7 hours. The beans should be tender enough to mash easily with a spoon.
  7. Remove the ham hock and the bay leaves. Use the back of a large spoon to mash about 1/2 cup of the beans against the side of the slow cooker. Stir the mash back into the liquid until it looks velvety.
  8. If there is meat on the ham hock, shred it and return it to the pot. Add 1 tsp salt and 0.5 tsp black pepper. Taste the broth and adjust for heat.
  9. Spoon the beans over 4 cups of cooked white rice. Garnish with the chopped parsley and sliced scallions to add a fresh, bright contrast to the smoky beans.