# Components:
→ Beans & Protein
01 - 1 pound dried red kidney beans, rinsed and soaked overnight
02 - 12 ounces smoked sausage, sliced (andouille or kielbasa recommended)
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
14 - 1 teaspoon dried oregano
15 - 1 teaspoon salt
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 pre-soaked kidney beans thoroughly. Set aside for later use.
02 - Heat a small amount of oil in a large Dutch oven over medium heat. Add the sliced sausage and optional ham or ham hock. Sauté until browned, about 5 minutes. Transfer to a plate and reserve.
03 - Introduce the diced onion, bell pepper, and celery to the pot. Cook for 5 to 7 minutes, stirring often, until vegetables have softened. Add minced garlic and sauté for 1 minute.
04 - Return the browned sausage and ham to the pot. Add the drained beans, broth, water, bay leaves, thyme, smoked paprika, cayenne, oregano, salt, and black pepper. Stir thoroughly to incorporate.
05 - Bring mixture to a vigorous boil. Reduce heat to low, cover partially, and simmer for 1 hour, stirring occasionally, until beans are tender and the consistency is creamy. Add water as needed to maintain desired texture.
06 - Remove and discard bay leaves. If using ham hock, remove, shred meat, and return it to the pot. Taste and adjust seasoning to preferred flavor.
07 - Spoon the hot bean mixture over cooked white rice. Garnish with sliced green onions, fresh parsley, and a dash of hot sauce as desired. Serve immediately.
