Prepare Beans

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1 pound (450g) red kidney beans

2 tablespoons (30g) kosher salt

6 cups (1.5L) cold water

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1. Cover beans with water and salt.

2. Let sit 8 to 16 hours.

3. Drain and rinse.

Cook Sausage and Vegetables

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1 tablespoon (15ml) vegetable oil or lard

1 pound (450g) cooked andouille sausage, cut into ½-inch disks

1 large onion, finely chopped (340g)

1 green bell pepper, stemmed, seeded, and finely chopped (225g)

4 ribs celery, finely chopped (225g)

4 medium cloves garlic, minced

½ teaspoon to 1 tablespoon (3 to 15g) ground cayenne pepper

1 teaspoon (4g) ground sage

Freshly ground black pepper

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1. Heat oil over medium-high heat.

2. Brown andouille 5 minutes.

3. Add onion, bell pepper, and celery. Season with salt. Cook 8 minutes until softened.

4. Add garlic and cook 45 seconds until fragrant.

5. Add cayenne, sage, and 10-12 grinds black pepper. Cook 30 seconds until fragrant.

Simmer Beans

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1 pound (450g) red kidney beans, drained and rinsed

Smoked ham hock (optional)

Pickled pork shoulder or rind (optional)

4 sprigs fresh thyme

3 bay leaves

6 to 8 cups (1.5 to 2L) water

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1. Add beans, ham hock (if using), pickled pork (if using), thyme, and bay leaves.

2. Add enough water to cover by 2 inches.

3. Bring to a boil, then reduce to a simmer.

4. Cover and cook 1.5 to 2.5 hours until beans are tender.

Finish and Serve

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Hot sauce, to taste

Cider vinegar, to taste (optional)

Salt and pepper, to taste

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1. Remove lid. Cook, stirring occasionally, until liquid thickens and turns creamy, about 20 minutes. Add water if needed.

2. Discard bay leaves and thyme stems.

3. Season with hot sauce, cider vinegar (if using), salt, and pepper.

4. Let cool and refrigerate overnight for best texture.

5. Reheat the next day, adding water to loosen.

6. Serve over steamed white rice.