Ingredients
- 1 pound red kidney beans
- Cold water (to cover beans)
- 1 tablespoon oil
- 1 pound sausage, sliced
- 1 bell pepper, diced
- 1 onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 ham hock
- 1 bay leaf
- 2 tablespoons Crawdaddy Seasonings (or similar seasoning blend)
- Steamed white rice (for serving)
- Andouille sausage or Louisiana Hot link (optional, for serving)
Instructions
- Soak the Beans: Pour the red kidney beans into a large bowl and add enough cold water to cover them. Leave on the counter overnight.
- Brown the Sausage: Heat 1 tablespoon of oil in a large pan over medium heat. Brown the sliced sausage, then set it aside.
- Sauté Vegetables: In the same pan with the remaining oil and sausage grease, add the diced bell pepper, onion, and celery. Sauté for about 15 minutes, scraping the bottom of the pan to release the brown bits.
- Add Garlic: Add the minced garlic and sauté for a couple of minutes.
- Combine Ingredients: Add the chicken broth, drained soaked beans, ham hock, bay leaf, and Crawdaddy Seasonings to the pot with the sautéed vegetables. Stir and bring to a boil.
- Cook the Beans: Cover the pot and reduce the heat to simmer. Cook for about 2 hours, then remove the lid to allow the extra liquid to evaporate. Continue cooking for about 30 minutes to an hour.
- Mash Some Beans: Remove about 1/4 to 1/3 of the beans and put them into a bowl or blender. Smash the beans to make a smooth consistency. Return to the pot with the beans and stir well.
- Finish the Dish: Add the smoked sausage back to the pot with the beans and simmer for another 30 minutes. Your beans and sausage are now ready to serve over steamed white rice.
- Optional Addition: Add a Andouille sausage or Louisiana Hot link to complete the dish.
Serving Information
Serving size: 1 cup of the beans and sausage mixture served over 1 cup of steamed white rice.
- Beans and sausage mixture (1 cup): ~425 calories
- Steamed white rice (1 cup): ~200 calories
Total Estimated Calories per Serving: ~625 calories.
If you include the optional Andouille sausage or Louisiana Hot link, the calorie count for one serving would increase by approximately 280 calories, bringing the total to around 905 calories.
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