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1
Soak the red beans over night in water to cover by 2 inches.
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2
Add a little extra oil to a medium size soup pot and brown off the andouille over medium high heat making sure to get a nice crust on the pieces.
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3
Set aside.
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4
In the same pot over medium heat, add the 2 tablespoons of oil, onion, bell pepper, celery, salt, cayenne pepper, black pepper, and thyme.
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5
Saute until onions are translucent, about 5 minutes.
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6
Add the andouille back into the pot along with the ham and bay leaves.
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7
Saute for another 5 to 6 minutes.
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8
As the red beans, garlic, and water to cover the beans.
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9
Water level should be 3/4 the way up the pot.
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10
Bring to a boil and then reduce to a slow simmer
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11
Let the beans simmer uncovered for about 3 hours occasionally stirring and scraping the bottom of the pot to make sure nothing is sticking.
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12
As the beans cook, you will notice the level go down due to evaporation, that is exactly what you want.
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13
When the level reaches halfway, add water to get it back up to 3/4 off the pot.
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14
On the third addition of water, you will begin making some of the beans against the side of the pot, this is what make them creamy in the end.
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15
Do not mash all of them though.
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16
Continue simmering until enough evaporation gives you some creamy and saucy red beans.
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17
Cut off the heat and stir in the pickled jalapeno juice.
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18
This adds some acidity that will really make everything pop.
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19
Ladle over some rice and garnish with a little parsley and a few slice of pickled jalapeno.
