probably my fav side dish of all time or even just as da main course  goes perfect wit boot anything especially fried chix or fish n only has to be as spicy as u want it to be i make 2 versions ones like popeyes n this ones more of a dinner version cuz its got more good good up in it.  heres what we need

1 1/2 lbs. dry small red beans
4.c water
2.tbsp. olive oil
4.c beef stock
3 celery stalks diced
1/2 of a yellow onion diced
1 green bell pepper diced
3 cloves garlic minced
1.lb andouille sausage
1 ham hock
1/4 ts. onion powder, garlic powder, poultry seasoning , thyme ,cayanne, and oregano1/2 ts. kosher salt and black pepper or more to taste
3 bay leaves
1tbsp. crystal , louisiana , or franks red hot. long as its a vinagar n cayanne base
3.c long grain rice n 6.c water to cook it in and 1.tbsp butter
green onion to garnish😁

k. first we gotta soak our beans overnite or for least 12 hours wit a bit of salt n then strain n rinse em off goodnow get a big heavy dutch oven or pot wit a lid n add yo oil n heat on med high til oils hot n add yo cut up sausage. n if andouille is to spicy for ya just use smoked sausage 🙄🤪let the sausage brown up for 8 min then add all yo veggies except da garlic n cook em for boot 15 min til soft n then add garlic n cook 1 min morenow drop in yo 4 cups of water n beef stock  then seasonins and bay leafs and hot sauce n stir up good n then put yo ham hock n and add da beansnow everythings n so we gonna bring it all to a boilafter it starts to boil  drop yo heat to med low cover n simmer for at least 3 hours or til beans get tender  stirrin once n a while then uncover n continue cookin on med low  til liquids reduce a bitk its been boot 30 min n liquids are down sum so now to get that creamy texture we gonna use a potatoe masher n mash sum da beans. startin wit bout 1 quarter of em n release the starches n em to thickin this up sum. k after we break up sum beans n stir it up well give it 10.mins n c where we at for consistancy.  i like it thick but if u dont then dont break up to many beans🤪k its thickin up real good so time to pull da bay leaves out n da ham hock n cut da meat outta da hock n put it in da potk so now imma let it simmer on low low  cuz its boot done n get on da ricejust follow yo rice pack directions lol. i use a dutch oven n boil da water n butter on da stove top. add da rice. cover n put n a 325° oven for boot 22 to 25 min but do un after yo rice is done  its go time 😁😁😁😁😁😁😁😁😁😋😋😋😋if u want it more spicy just add more cayanne n hotter hot sauce and even sum white pepper . i make it tame so every one can eat it n just put sum of my fave store bought seasonin on mine 😍enjoy 🙃🙃🙃🙃🙃🙃🙃🙃🙃