# What You'll Need:
→ Beans & Protein
01 - 1 pound dried red kidney beans, rinsed and soaked overnight
02 - 12 ounces smoked sausage (e.g., 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
18 - Sliced green onions (optional)
19 - Fresh parsley (optional)
20 - Hot sauce (optional)
# How to Make It:
01 - Drain and rinse the soaked red kidney beans, then set aside.
02 - Heat a small amount of oil in a large Dutch oven over medium heat. Add sliced smoked sausage and ham (if using) and cook for about 5 minutes until browned. Remove and set aside.
03 - Add diced onion, green bell pepper, and celery to the pot and sauté for 5 to 7 minutes until softened. Stir in minced garlic and cook for an additional minute.
04 - Return browned sausage and ham or ham hock to the pot. Add rinsed beans, chicken or vegetable broth, water, bay leaves, thyme, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir thoroughly.
05 - Bring the contents to a boil, then reduce heat to low. Cover partially and simmer for 60 minutes, stirring occasionally, until beans become tender and creamy. Add water if needed to maintain desired consistency.
06 - Remove the ham hock if used. Shred the meat and return it to the pot. Discard bay leaves. Taste and adjust seasoning as necessary.
07 - Spoon the prepared beans over cooked long-grain white rice. Garnish with sliced green onions, fresh parsley, and hot sauce as desired.
