Instructions
- Rinse red kidney beans and place them in a large stockpot. Cover with water and let soak for at least 12 hours, preferably overnight (about 14 hours). Drain beans after soaking.
- In a large stockpot, combine drained beans, bay leaves, and 8–10 cups of fresh water. Bring to a boil for about 30 minutes, stirring occasionally.
- In a separate skillet, add sliced sausage, celery, green bell pepper, and onion. Cook over medium heat, stirring occasionally, until vegetables soften and sausage begins to brown, about 4 minutes.
- Add minced garlic and cubed ham to the skillet. Cook for an additional 2 minutes, allowing flavors to meld. Transfer this mixture to the pot with the beans.
- Reduce heat to medium-low and simmer uncovered for about 2 hours, stirring occasionally. Beans should soften and thicken naturally during cooking.
- About 30 minutes before the beans finish cooking, stir in dried parsley, Creole seasoning, and BOLD Creole seasoning. Adjust seasoning according to taste. Continue simmering until beans are tender and creamy.
- Remove bay leaves and stir in diced green onions. Serve beans hot over freshly cooked white rice. Add hot sauce to taste for an extra kick.
Recipe Details
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 2.5–3 hours
- Total Time: 3–3.5 hours
- Servings: 6–8
- Difficulty: Medium
Variations & Substitutions
- Substitute smoked turkey or chicken for ham and sausage for a lighter version.
- Use canned kidney beans for a faster preparation—reduce cooking time to 1 hour.
- Adjust the heat by increasing or omitting hot sauce, depending on your spice tolerance.
- Add a splash of Worcestershire sauce or a pinch of cayenne pepper for extra depth.
Serving Suggestions
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