Ingredients
- 2 cans (15oz) red kidney beans
- Salt
- 1 tbsp vegetable oil
- 1 lb cooked sausage, such as Andouille, kielbasa, or hot dogs, cut into 1/2-inch disks
- 1 large onion, finely chopped
- 1 green bell pepper, stemmed, seeded, and finely chopped
- 4 ribs celery, finely chopped
- 4 medium cloves garlic, minced or smashed
- 1 tsp ground black pepper
- 3 bay leaves
- 1 tablespoon apple cider vinegar (substitute: ½tbsp lemon juice & ½tbsp lime juice)
- Hot sauce, such as Crystal or Frank’s, to taste
- Cooked white rice, for serving
Directions
- In a large Dutch oven, heat oil over medium-high heat until shimmering. Add sausage, onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes.
- Add the garlic and cook, stirring, until fragrant, about 45 seconds.
- Add beans, black pepper, smoked pork or turkey (if using), and bay leaves. Simmer until the liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering.
- When it’s nice and creamy, stir in the cider vinegar. Add salt as needed.
- Serve the red beans over steamed white rice, adding hot sauce at the table as desired.
