Beans, Braised, Pork, Side Dish
1 lb dried red kidney beans, soaked overnight and drained
1 smoked pork hock (about 1-1.5 lbs)
1 tbsp olive oil or bacon fat
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 bay leaves
1 tbsp Cajun seasoning (store-bought or homemade, adjust to taste)
1 lb andouille sausage, sliced (optional, for extra flavor)
8 cups water or low-sodium chicken broth
Salt and black pepper to taste
Cooked white rice, for serving
Chopped green onions or parsley, for garnish
Instructions
Prep the Beans: If you haven’t soaked the beans overnight, do a quick soak by boiling them for 1 minute, then letting them sit covered for 1 hour. Drain and rinse.
Sauté the Trinity: Heat oil or bacon fat in a large Dutch oven or heavy pot over medium heat. Add onion, bell pepper, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for another 1-2 minutes until fragrant.
Add Seasonings and Hock: Stir in bay leaves and Cajun seasoning. Add the smoked pork hock, nestling it into the vegetables.
Simmer with Beans: Add the soaked beans and water or broth. Bring to a boil, then reduce to a low simmer. Cover and cook for 2-3 hours, stirring occasionally, until the beans are tender and creamy. The pork hock will release collagen, thickening the broth.
Add Sausage (Optional): If using andouille, add it during the last 30-45 minutes of cooking to avoid overcooking.
Shred the Meat: Remove the pork hock from the pot. Let it cool slightly, then shred the meat, discarding the skin, fat, and bones. Return the shredded meat to the pot. Stir well.
Season and Adjust: Taste and add salt and pepper as needed. If the beans are too thick, add a bit more water or broth; if too thin, simmer uncovering to reduce.
Serve: Spoon the red beans and pork over cooked white rice. Garnish with green onions or parsley. Serve with hot sauce and cornbread on the side for a complete meal.
Tips
Cajun Seasoning Note: If using store-bought Cajun seasoning, check for salt content and adjust added salt accordingly. For a homemade blend, mix 1 tsp each of paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, and 1/4 tsp cayenne.
Flavor Boost: For extra depth, toss in a ham bone or some bacon with the hock.
Slow Cooker Option: After sautéing the trinity and garlic, transfer everything to a slow cooker. Cook on low for 8-10 hours or high for 5-6 hours.
Storage: Leftovers keep in the fridge for 4-5 days or freeze for up to 3 months. The flavors deepen the next day!