Here's a recipe courtesy of Chuck Taggart, it has a good deal of similarity to the one I use (except I'm vague on the actual measurements, I just add stuff until it's "enough" and I typically don't use both andouille and ham at the same time):


1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
As much garlic as you like, minced (I like lots, 5 or 6 cloves)
3/4 lb. smoked ham, diced
1 to 1-1/2 andouille, sliced on the bias
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
As many dashes Crystal hot sauce or Tabasco as you like, to taste
Creole seasoning blend, to taste; OR,
red pepper and black pepper to taste
Salt to taste


Soak the beans overnight. The next day, drain and put fresh water in the pot. Bring the beans to a roiling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain. While the beans are boiling, sauté the onions, celery and bell pepper until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

If you can, let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a lot better. When you reheat this, you'll need to add a little water to get them to the right consistency.

Serve generous portions over hot white long-grain rice.