# Components:
→ Beans & Protein
01 - 1 pound dried red kidney beans, rinsed and soaked overnight
02 - 12 ounces smoked sausage (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 - 1/2 teaspoon cayenne pepper, adjust to taste
14 - 1 teaspoon dried oregano
15 - 1 teaspoon salt, to taste
16 - 1/2 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 smoked sausage and ham (if using) and brown for about 5 minutes. Remove and set aside.
03 - Add diced onion, green bell pepper, and celery to the pot and sauté for 5 to 7 minutes until softened. Stir in minced garlic and cook for 1 minute.
04 - Return sausage and ham pieces to the pot. Add soaked beans, chicken or vegetable broth, water, bay leaves, thyme, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir thoroughly.
05 - Bring mixture to a boil, then reduce heat to low. Partially cover and simmer for 1 hour, stirring occasionally, until beans are tender and creamy. Add water as necessary during cooking.
06 - Remove ham hock if used, shred any meat and return to pot. Discard bay leaves and adjust seasoning to taste.
07 - Spoon beans over cooked white rice. Garnish with green onions, parsley, and hot sauce if desired.
