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