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INGREDIENTS
- 16 ounces dried red kidney beans (or dried large white beans)
- 1 tablespoon kosher salt, plus more to taste Freshly ground black pepper, to taste
- Tony Chachere’s Original
- Creole Seasoning, to taste
- 1 bay leaf
- 14 ounces smoked link sausage, sliced into ¼-inch rounds
- ½ medium yellow onion, chopped
- ½ green bell pepper, chopped
- 3 cups cooked jasmine rice, to serve
DIRECTIONS
1. Add the dried beans and 1 tablespoon salt to a large bowl and cover with about three inches of water, about 4 to 6 cups. Loosely cover with a clean towel or plastic wrap and soak for at least 8 hours or overnight. Drain the soaked beans and discard the water.
2. Add 6 cups fresh water to a large soup pot and add the soaked beans, a pinch of salt, pepper, Tony’s, and 1 bay leaf. Bring to a boil over medium heat and cook until the beans are tender, stirring frequently, about 45 minutes to 1 hour. If the beans begin to look dry, add ½ cup water as needed.
3. Smash the cooked beans with a potato masher or the back of a wooden spoon to help thicken. Reduce heat to low while you prepare the sausage.
4. Add the sliced sausage to a large skillet over medium-high heat and fry until browned and warmed through, turning frequently, about 3 to 5 minutes. Drain any grease and transfer sausage to a plate.
5. Add the onions and bell peppers to the same skillet and reduce the heat to medium. Sauté until tender, about 3 to 5 minutes.
6. Place the browned sausage and sautéed onion mixture in the pot with the cooked beans and bring to a simmer over medium heat. Cook for 1 hour or until ready to serve, adding water if it becomes too thick.
7. Serve over a scoop of jasmine rice. Refrigerate any unused rice in an airtight container for up to 3 days, and any leftover red beans in an airtight container for up to 5 days.
