Red beans and rice

New Orleans Monday supper: creamy red beans slow-cooked with ham hock and andouille.

How many people are eating

Written for 8. Everything below is scaled to 8.

What goes on the list — untick anything you have

1 lb Dried red kidney beans(Camellia brand if you see it; small red beans work too)
1 lb Andouille sausage(or smoked sausage)
1 Smoked ham hock
1 Yellow onion
1 Green bell pepper
2 stalks Celery
4 cloves Garlic
2 tsp Cajun seasoning
3 cups Long-grain white rice
1 bunch Green onions
1 tbsp Hot sauce(Louisiana-style)
2 Bay leaves· most people have this
1 tsp Dried thyme· most people have this
1 tbsp Vegetable oil· most people have this
1 tsp Salt· most people have this

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How to cook it · about 180 minutes

The night before, rinse the beans, pick out any stones, and soak them in a big bowl of cold water.
Slice the sausage into rounds. Brown it in the oil in a large pot over medium heat for 5 minutes, then set it aside.
Dice the onion, bell pepper and celery and cook them in the sausage fat for 8 minutes until soft. Add the minced garlic for 1 minute.
Drain the beans and add them with the ham hock, bay leaves, thyme, Cajun seasoning and 8 cups of water. Bring to a boil, then simmer uncovered on low for 2 hours, stirring every 20 minutes and adding water if it gets too thick.
When the beans are completely soft, mash about a quarter of them against the side of the pot with a spoon and stir. This is what makes them creamy.
Pull the meat off the ham hock, chop it, and return it to the pot with the sausage. Simmer 20 minutes more. Add the hot sauce and taste for salt, since the ham hock is already salty.
Cook the rice. Serve the beans over rice, topped with sliced green onions and extra hot sauce at the table.

Amounts are on the list above — they change with the number of people; the steps do not.