New Orleans Red Beans

• MAKE-AHEAD

Ingredients

1. 1 tablespoon plus 1 teaspoon minced garlic
2. Kosher salt
3. 1 teaspoon dried oregano, crumbled
4. 1/2 teaspoon dried thyme
5. 1/4 teaspoon ground cumin
6. 1/4 teaspoon freshly ground black pepper
7. 1/8 teaspoon cayenne
8. 1/8 teaspoon ground white pepper
9. 1 tablespoon olive oil
10. 10 ounces smoked ham, cut into 1/2 -inch dice (2 cups)
11. Two 5-ounce andouille sausages, halved lengthwise and sliced crosswise 1/4 inch thick (2 cups)
12. 1 large Spanish onion, finely chopped
13. 5 large celery ribs, finely chopped
14. 1 large green bell pepper—cored, seeded and finely chopped
15. 2 bay leaves
16. 4 cups chicken stock or canned low-sodium broth
17. 4 cups water
18. 1 pound dried kidney beans, picked over and rinsed
19. 1/4 cup finely chopped flat-leaf parsley
20. Steamed white rice or garlic bread, for serving

1. In a small bowl, combine the minced garlic with 4 teaspoons of the kosher salt, the crumbled oregano, the thyme, cumin, black pepper, cayenne and white pepper.
2. In a large, enameled cast-iron casserole, heat the olive oil until shimmering but not smoking. Add the smoked ham and cook over moderate heat, stirring occasionally, until lightly browned, about 4 minutes. Add the andouille sausages and cook, stirring, until they are lightly browned, 5 to 6 minutes. Add the Spanish onion, chopped celery, green bell pepper and bay leaves and cook, stirring, until the vegetables soften, about 10 minutes. Add the spice-and-salt mixture and cook, stirring, until fragrant, about 3 minutes.
3. Add the chicken stock and water to the enameled, cast-iron casserole. Stir in the kidney beans and bring to a boil. Cover and cook the beans over low heat for 1 hour. Stir in half of the chopped parsley and cook uncovered over moderately low heat until the beans are tender and the liquid is thick, about 1 hour longer. Stir in the remaining chopped parsley and season with salt and black pepper. Ladle the beans into bowls and serve with white rice or garlic bread.