Sort the beans and remove any debris. Place 1.5 cups dried red beans in a fine-mesh sieve and rinse under cold water. For a quick soak, put the beans in a pot, cover with 3 cups water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse. (If you prefer, you may soak overnight in 6 cups water and refrigerate.)

Prep aromatics and meat

While beans soak/drain, dice 1 medium onion, 1/2 green bell pepper, and 2 celery stalks. Slice 8 oz andouille sausage into 1/4-inch rounds. Mince 3 garlic cloves. Have the smoked ham hock ready.

Brown sausage and build roux

In a large heavy pot or Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Add the sliced andouille and cook 3–4 minutes until browned; remove with a slotted spoon and set aside. Reduce heat to medium, add 1 tablespoon all-purpose flour to the oil and pan drippings and stir continuously to form a blond roux, about 1–2 minutes (takes off the raw flour taste).

Sauté vegetables

Add the diced onion, bell pepper, and celery to the pot with the roux. Cook, stirring occasionally, until softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Combine and simmer

Return the browned sausage to the pot. Add the drained beans, smoked ham hock, 1 tablespoon tomato paste, 2 bay leaves, 1/2 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/8 teaspoon cayenne, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour in 4 cups low-sodium chicken or vegetable broth, stir to combine and bring to a gentle boil.

Slow simmer

Reduce heat to low so the mixture maintains a gentle simmer. Partially cover and cook, stirring occasionally, until beans are very tender and the liquid is creamy and slightly thickened, 1.5 to 2 hours. If beans absorb too much liquid and begin to dry, add up to 1 cup hot water or broth and continue simmering. Remove any foam that forms on top with a spoon during the first 15–20 minutes.

Mash for creaminess

When beans are tender, remove the ham hock, shred any meat and return it to the pot (discard bones/skin). To make the mixture creamy, use the back of a large spoon or a potato masher to mash about one-third of the beans against the side of the pot. Stir well to incorporate and adjust consistency with a splash of hot water/broth if necessary.

Adjust seasoning and finish

Taste and adjust salt, pepper, and cayenne if desired. Stir in 2 tablespoons chopped fresh parsley and the reserved browned sausage. Keep warm on the lowest heat setting while you prepare the rice.

Rice

Rinse 1.5 cups long-grain white rice under cold water until the rinse runs mostly clear to remove surface starch.

In a medium saucepan, combine rinsed rice, 2.5 cups water, 1 teaspoon butter or oil, and 1/2 teaspoon salt. Bring to a boil over medium-high heat uncovered.

Once boiling, stir once, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes. After 15 minutes, remove from heat and let sit, covered, 5–10 minutes to steam.

Fluff rice with a fork before serving.

To Finish

Serve the creamy red beans over a bed of the white rice. Garnish with sliced green onions and additional chopped parsley. Offer hot sauce at the table for those who want extra heat.