# Components:
→ Beans & Protein
01 - 1 pound dried red kidney beans, rinsed and soaked overnight
02 - 12 ounces smoked sausage (such as andouille or kielbasa), sliced
03 - 1 ham hock or 4 ounces diced smoked ham (optional)
→ Vegetables
04 - 1 large yellow onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
→ Liquids
08 - 6 cups low-sodium chicken or vegetable broth
09 - 2 cups water
→ Seasonings
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon cayenne pepper, adjust to taste
14 - 1 teaspoon dried oregano
15 - 1 teaspoon salt, to taste
16 - ½ teaspoon black pepper
→ Rice
17 - 3 cups cooked long-grain white rice
→ Garnishes (optional)
18 - Sliced green onions
19 - Fresh parsley
20 - Hot sauce
# Directions:
01 - Drain and rinse the soaked red kidney beans; set aside.
02 - Heat a splash of oil in a large Dutch oven over medium heat. Add sliced sausage and ham or ham hock if using. Cook until browned, about 5 minutes, then remove and set aside.
03 - Add diced onion, bell pepper, and celery to the pot. Cook for 5 to 7 minutes until softened. Stir in minced garlic and cook for an additional minute.
04 - Return browned sausage and ham to the pot. Add soaked beans, broth, water, bay leaves, thyme, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir to combine.
05 - Bring mixture to a boil, then reduce heat to low. Cover partially and simmer for 1 hour, stirring occasionally until beans are tender and creamy. Add water if needed to maintain consistency.
06 - Remove ham hock if used, shred meat, and return it to the pot. Discard bay leaves. Taste and adjust seasoning as needed.
07 - Ladle hot red beans onto cooked rice. Garnish with green onions, fresh parsley, and hot sauce as desired.
