# Ingredients:
→ 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; set aside.
02 - In a large Dutch oven or heavy pot, heat a splash of oil over medium heat; add smoked sausage and ham if using, cook until browned, about 5 minutes, then remove 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 1 minute.
04 - Return sausage and ham or ham hock to the pot; add soaked beans, chicken or vegetable broth, water, bay leaves, dried thyme, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper; stir well to combine.
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 during cooking.
06 - Remove ham hock if used; shred any meat and return to pot; discard bay leaves; taste and adjust seasoning as needed.
07 - Spoon hot red beans over cooked long-grain white rice; garnish with sliced green onions, fresh parsley, and a splash of hot sauce if desired.
