Ingredients:
- 1 (1-pound) package Camellia Brand Red Kidneys,rinsed and sorted
- 1 pound andouille sausage, sliced ¼ inch thick
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- ½ cup yellow onion, chopped
- ½ cup celery, chopped
- ½ cup green bell pepper, chopped
- 1 (32-ounce) carton low-sodium chicken broth
- 4 cups water
- 2 dried bay leaves
- 1 tablespoon plus ½ teaspoon kosher salt
- 2 teaspoons hot sauce
- 1 teaspoon garlic paste
- ½ teaspoon ground black pepper
- ¼ teaspoon ground red pepper
- Hot cooked long-grain rice, to serve
- Garnish: chopped fresh flat-leaf parsley
Directions:
- Rinse and sort beans. In a large bowl, combine beans and water to cover by 2 inches. Cover and let stand for at least 8 hours. Drain.
- Preheat oven to 400°. Line a rimmed baking sheet with foil. Place sausage on prepared pan. Bake in top third of oven until crispy and browned, about 25 minutes. Let sausage drain on paper towels.
- In a large enamel-coated cast-iron Dutch oven, heat oil and butter over medium heat. Add onion, celery, and bell pepper; cook, stirring frequently, until tender, about 3 minutes.
- Add broth, 4 cups water, bay leaves, salt, hot sauce, garlic paste, black pepper, red pepper, and beans. Increase heat to medium-high and bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, until beans are tender, about 2 hours. Remove bay leaves. Remove from heat. Using an immersion blender or potato masher, blend or mash beans to desired consistency. Stir in sausage.
- Cook bean mixture over medium heat until heated through and slightly thickened. Serve with rice. Garnish with parsley, if desired.
Notes: Andouille sausage is an essential for New Orleans-style red beans and rice, but if it’s not in your local market, be sure to use smoked sausage.