New Orleans–Style Red Beans and Rice Recipe

Ingredients (18)

• 1 pound (450 g) red kidney beans
• Kosher salt
• 1 tablespoon (15 ml) vegetable oil or lard
• 1 pound (about 450 g) cooked andouille sausage, cut into 1/2-inch disks
• 1 large onion, finely chopped (about 12 ounces; 340 g)
• 1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces; 225 g)
• 4 ribs celery, finely chopped (about 8 ounces; 225 g)
• 4 medium cloves garlic, minced
• 1/2 teaspoon to 1 tablespoon (3 to 15 g) ground cayenne pepper (depending on how hot you like it)
• 1 teaspoon (about 4 g) ground sage
• Freshly ground black pepper
• 1 smoked ham hock (optional)
• 8 ounces (225 g) pickled pork shoulder or rind (optional; see note)
• 4 sprigs fresh thyme
• 3 bay leaves
• Hot sauce, such as Crystal or Frank's, to taste
• Cider vinegar, to taste (optional; see note)
• Cooked white rice, for serving