# Ingredient List:
→ Beans & Protein
01 - 1 lb dried red kidney beans, rinsed and soaked overnight
02 - 12 oz smoked sausage (andouille or kielbasa), sliced
03 - 1 ham hock or 4 oz 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 tsp dried thyme
12 - 1 tsp smoked paprika
13 - 1/2 tsp cayenne pepper (adjust to taste)
14 - 1 tsp dried oregano
15 - 1 tsp salt (to taste)
16 - 1/2 tsp 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 - 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 until fragrant.
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 the mixture to a boil, then reduce heat to low. Partially cover and simmer for 1 hour, stirring occasionally until beans are tender and creamy. Add additional water if necessary to maintain desired consistency.
06 - Remove ham hock if used. Shred any meat and return it to the pot. Discard bay leaves. Taste and adjust seasoning as needed.
07 - Ladle the red beans over cooked long-grain white rice. Garnish with sliced green onions, fresh parsley, and hot sauce if desired.
