• Start with 1-pound dry red kidney beans. In batches, sort and rinse the beans, tossing out any broken beans and possible foreign objects. Place them in a large, non-reactive bowl (not metal) and cover with 6 cups of water. Stir in about 1 ½ tablespoons of kosher salt until dissolved and let the beans soak overnight.

Prep & Start the RB&R:

• The next day, start with your vegetables and parsley. Small dice 1 yellow onion, 1 green bell pepper, and 2-3 ribs of celery, mince 3-4 cloves garlic, finely chop ¼ cup of fresh parsley, and chop 2 stalks of green onions. Finally, slice 1-pound andouille sausage into coins and set everything aside for now.
• If using bacon, freeze for 10-15 minutes to make chopping easier. Chop 6 strips of bacon (or the entire package if you like) and place in a Dutch oven over medium-low heat. Allow the bacon to cook slowly to render most of the fat until the bacon pieces are crispy, around 12-18 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate or bowl and set aside.
• Now add the sliced andouille sausage into the same pot and sear on both sides at medium-high heat until starting to char, about 6-8 minutes. If you don’t use bacon, add about 1 tablespoon of bacon grease, lard, or vegetable oil first. Once seared, remove the sausage with a slotted spoon and set it aside with the bacon, or in the same manner if not using bacon.
• Add the rest of your cooking fat, or a bit more if the bacon fat looks low, and toss in the diced onion, bell pepper, and celery. Cook, stirring occasionally, until the onion looks a bit translucent and all vegetables have softened some, about 7-8 minutes or so.
• Once the vegetables have softened, add the garlic, 1 teaspoon dried oregano, ¾ teaspoon dried thyme (if used instead of fresh), 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¾ teaspoon smoked paprika, and ½ teaspoon ground cayenne. Continue stirring frequently for about 1-2 minutes. Now add some of the stock to help deglaze the bottom of the pan while stirring and scraping and then add the remainder of the 6 cups of chicken stock. Turn up the heat a bit until the mixture reaches a low boil.
• While waiting for the stock and veggies to start boiling, finish the beans. Strain out the soaking water and give the beans a rinse with cold water and set aside for the moment.

Cook the Red Beans & Rice:

• Once the stock begins to boil, add the kidney beans, ham hock, sausage, 2 bay leaves, and 3-4 sprigs fresh thyme. Cover and reduce the temperature to a low simmer. Cook, covered, for about 1 ½ - 2 hours, stirring occasionally.
• After 1 ½ - 2 hours of cooking, uncover and continue cooking another 30 minutes. After uncovering, add half the bacon, half the green onions, and half the parsley and stir together. Optionally, smash a few of the beans against the side of the Dutch oven but don’t go overboard, maybe a ¼ cup worth. This helps thicken the final dish, but too many will turn it into a thick paste as it cools.
• Allow 15 minutes or so to go by and remove the ham hock to cool a bit. Taste a bean or two to check how tender they are and give everything a taste. Add more salt if needed. If you want it smokier, with an umami flavor add 1-2 teaspoons of Worcestershire sauce. If you want more heat, add a few splashes (about ½ - 1 teaspoon) of Louisiana hot sauce. If it tastes a bit flat, add about 1 tablespoon of vinegar (red, white, or cider).
• Remove the fat from the ham hock and shred the meat off and add it back to the pot. Once you’re happy with the flavor and tenderness of the beans, it is ready to serve.
• Add cooked white rice to a bowl or plate and ladle in the red beans. Top with some of the remaining bacon, green onion, and parsley. Serve with a slice of fresh cornbread or cornbread muffin and keep a bottle of vinegar and hot sauce on the table if people wish to add more. Enjoy!