# What You'll Need:
→ 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 thoroughly, then set aside.
02 - Heat a splash of oil in a large Dutch oven over medium heat. Add sliced smoked sausage and ham or ham hock, cooking until browned, about 5 minutes. Remove meat and set aside.
03 - Add diced onion, bell pepper, and celery to the pot. Sauté for 5 to 7 minutes until vegetables soften. Stir in minced garlic and cook for an additional minute.
04 - Return sausage and ham to the pot. Add drained beans, chicken or vegetable broth, water, bay leaves, thyme, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir to combine.
05 - Bring mixture to a boil, then reduce heat to low, partially cover, and simmer for one hour, stirring occasionally until beans achieve a tender and creamy consistency. Add additional water if needed.
06 - Remove ham hock if used, shred any meat, and return it to the pot. Discard bay leaves, then taste and adjust seasonings as necessary.
07 - Spoon the beans over cooked white rice and garnish with sliced green onions, fresh parsley, and hot sauce as desired.
