# 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
# Method:
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 (if using); cook until browned, about 5 minutes. Remove from pot and set aside.
03 - Add diced onion, bell pepper, and celery to the pot. Sauté for 5 to 7 minutes until softened. Stir in minced garlic and cook for 1 minute.
04 - Return sausage and ham or ham hock 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 to a boil, then reduce heat to low. Cover partially and simmer for 1 hour, stirring occasionally, until beans are tender and creamy. Add additional water if necessary.
06 - Remove ham hock if used, shred the meat, and return it to the pot. Discard bay leaves. Adjust seasoning to taste.
07 - Ladle the red beans over cooked white rice. Garnish with sliced green onions, fresh parsley, and hot sauce as desired.
