# 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 - 1/2 teaspoon cayenne pepper, or to taste
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 kidney beans thoroughly and set aside.
02 - In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add sliced sausage and smoked ham or ham hock and cook until browned, about 5 minutes. Remove meats and set aside.
03 - Add diced onion, green bell pepper, and celery to the pot. Sauté for 5 to 7 minutes until softened. Stir in minced garlic and cook for an additional minute.
04 - Return the browned meat to the pot. Add soaked beans, chicken or vegetable broth, water, bay leaves, dried thyme, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir until evenly combined.
05 - Bring mixture to a boil, reduce heat to low, and cover the pot partially. Simmer gently for 1 hour, stirring occasionally, until beans are tender and creamy. Add more water as needed to maintain consistency.
06 - Remove the ham hock, if used, and shred any meat before returning it to the pot. Discard bay leaves. Taste and adjust salt and spices to preference.
07 - Ladle hot red beans and sausage mixture over cooked long-grain white rice. Garnish with sliced green onions, parsley, and a dash of hot sauce if desired.
