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Serves : 8

How to Make It

Step 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.

Step 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.

Step 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.

Suggested Pairing

A fresh, cooling beer will tame this stew's spicy and smoky flavors. Look for a Sam Adams Boston Ale or the harder-to-find Abita Amber from New Orleans.

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