1 lb dried red beans, rinsed, soaked overnight and drained
10 cups water
1 lb andouille sausages, cut lengthwise or into 1/4” thick slices
Steamed rice
Cornbread (optional)
Directions
Heat oil in a large saucepan over medium-high heat. Sauté the onions, bell pepper, and celery for about 5-7 minutes until soft and translucent. Add the minced garlic, salt, pepper, bay leaves and cajun seasoning, cooking for a few more minutes to allow spices to bloom.
Add the stewed tomatoes, beans, ham hock and water. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Alternatively you can transfer contents to a crock pot and cook on low for 6 hours.
Midway through cooking (about 2 hours on stovetop or 4 hours in crockpot) use a potato masher to mash about half of the mixture. Add water if the mixture becomes dry or too thick. Continue cooking for another hour or until the mixture is creamy and the beans are soft.
When ready to serve, remove the bay leaves. Heat a skillet over medium high heat and sear the sausages until nicely browned. Serve atop warm beans and steamed rice with cornbread on the side!
