Prep time: 15 mins (+ overnight soak) | Cook time: 2.5–3 hours
1. The Ingredients
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The Beans: 1 lb Dry Red Kidney Beans (rinsed and soaked overnight).
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The Meat:
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1 lb Andouille Sausage (sliced into rounds).
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1 Smoked Ham Hock or a meaty left-over ham bone.
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The Holy Trinity: 1 large onion, 1 green bell pepper, and 3 stalks celery (all finely diced).
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The Aromatics:
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4 cloves Garlic (minced).
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6–8 cups Chicken broth or water.
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2 Bay leaves and 1 tsp Dried thyme.
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1 tbsp Cajun or Creole seasoning (adjust for saltiness).
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The Base: 3 tbsp Vegetable oil or Bacon grease.
2. Step-by-Step Instructions
Continued On Next Page
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