Ingredients Jump to Instructions ↓

  1. 1 pound dry red kidney beans

  2. Water to cover the beans

  3. About 5 quarts Basic Stock, either pork, turkey or chicken (he recommends pork but I've always used turkey)

  4. 4 cups finely chopped onions

  5. 2 1/2 cups finely chopped celery

  6. 2 cups finely chopped green bell peppers

  7. 5 bay leaves

  8. 1 pound andouille smoked sausage or any other good pure smoked pork sausage such as Polish sausage (kielbasa), cut diagonally into 3/4" pieces

  9. 1/4 pound tasso ham (preferred) or other smoked ham (I like Cure 81), cut into 1 1/2x1/4x1/4" julienne strips

  10. 1 tablespoon plus 1 teaspoon Prudhomme's Meat Magic seasoning

  11. 1/8 teaspoon salt

  12. 6 cups hot cooked rice (preferably converted)

  13. 2" above the beans. Let stand overnight. Drain just before using. In a 6-quart saucepan or large Dutch oven, combine

  14. 6 cups of the stock, the drained beans,

  15. 1 cup each of the onions, celery and bell peppers and the bay leaves. Bring to a boil over high heat, stirring occasionally and scraping pan bottom each time to make sure beans don't stick. Reduce heat to maintain a simmer and simmer

  16. 30 minutes, stirring and scraping pan bottom frequently. Add

  17. 2 more cups of stock,

  18. 1 cup more onions and the remaining

  19. 1 1/2 cups celery and 1 cup bell peppers; bring to a boil over high heat, then reduce heat and simmer

  20. 35 minutes, stirring and scraping often. Stir in

  21. 3 cups more stock, the andouille, tasso, Meat Magic, salt and the remaining

  22. 2 cups onions; bring to a boil over high heat, stirring occasionally, then reduce heat and simmer for 45 minutes, stirring and scraping pan bottom occasionally. Stir in

  23. 2 more cups of stock and return to boil over high heat. Reduce heat and simmer until beans are tender and start breaking up, about 1 hour to

  24. 45 minutes more, stirring and scraping pan bottom frequently. Continue adding more stock,

  25. 1 to 2 cups at a time, as gravy cooks down and becomes very thick; you probably will need to add about 6 cups more stock. (If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture.) Remove bay leaves and serve immediately.

  26. 3/4 cup rice in the middle of a large heated plate. Spoon a generous

  27. 1 1/4 cups of the beans around the rice and arrange

  28. 2 pieces of andouille on top of the beans.

  29. Makes 8 servings.


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