# Components:
→ Beans & Protein
01 - 1 pound dried red kidney beans, rinsed and soaked overnight
02 - 12 ounces smoked sausage, sliced (such as andouille or kielbasa)
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 broth 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, or 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 thoroughly, then set aside.
02 - Heat a splash of oil in a large Dutch oven over medium heat. Add sliced sausage and ham (if using) and cook until deeply browned, about 5 minutes. Remove meats and set aside.
03 - Add the diced onion, bell pepper, and celery to the pot. Sauté for 5 to 7 minutes until vegetables are softened. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Return browned sausage and ham or ham hock to the pot. Add drained beans, chicken or vegetable broth, water, bay leaves, thyme, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir thoroughly to combine.
05 - Bring contents to a boil, then reduce heat to low. Cover partially and simmer for 1 hour, stirring occasionally, until beans are tender and creamy. Add extra water if necessary to maintain desired consistency.
06 - Remove the ham hock if used, shred any meat, and return it to the pot. Discard bay leaves. Taste and adjust seasoning with additional salt, pepper, or cayenne, if desired.
07 - Spoon the hot bean and sausage mixture over cooked white rice. Garnish generously with sliced green onions, chopped parsley, and a dash of hot sauce if preferred.
