This is a long cook, but it will make your house smell heavenly, and it tastes better than it smells!

Ingredients

• 1 lb dried red beans, rinsed and picked through
• Kosher salt
• ¼ cup grapeseed oil, divided
• 1 12oz package of andouille sausage, then sliced into ¼” half moons
• 1 yellow onion, minced
• 1 green bell pepper, minced
• 2 stalks celery, minced
• 6 cloves garlic, minced
• 1 tsp ground black pepper, or 20 grinds from a pepper grinder
• 8 cups chicken stock
• 2 whole ham hocks
• 2 bay leaves
• 1 tbsp apple cider vinegar
• 4 cups hot cooked white rice
• Sliced green onions (grunyons) 

Instructions

1. In a large Dutch oven, add the beans and 1 tbsp salt. Fill the Dutch oven with water to cover the beans and soak overnight
2. Drain and rinse the beans, and set them aside
3. Add 1 tbsp oil to the Dutch oven over medium heat
4. Add the sausage and cook, stirring frequently, until browned and crisp, about 5-7 minutes
5. Add the remaining 3 tbsp of oil, along with the onion, bell pepper, and celery
6. Cook the Holy Trinity (onion, bell pepper, and celery) until it’s soft and golden, about 5-7 minutes
7. Stir in garlic, thyme, black pepper, and 1 tsp salt
8. Cook until fragrant, about 30-60 seconds
9. Stir in 4 cups of chicken broth, ham hock, bay leaves, and drained beans
10. Add enough chicken broth to cover the beans by 2 inches, another 2-4 cups
11. Bring to a boil, cover, and reduce heat to low
12. Cook until the beans are tender, about an hour and 15 minutes to 2 hours, checking the beans after an hour and 15 minutes
13. Remove the lid and continue to cook over medium-low heat, stirring frequently, until the liquid is reduced and creamy, 25-30 minutes
14. Discard bay leaves
15. Stir in vinegar
16. Serve the beans over hot cooked rice with hot sauce and sliced green onion