# What You'll Need:
→ Beans & Protein
01 - 1 lb dried red kidney beans, rinsed and soaked overnight
02 - 12 oz smoked sausage (e.g., 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 - ½ tsp cayenne pepper (adjust to taste)
14 - 1 tsp dried oregano
15 - 1 tsp salt (to taste)
16 - ½ tsp black pepper
→ Rice
17 - 3 cups cooked long-grain white rice
→ Garnishes (optional)
18 - Sliced green onions
19 - Fresh parsley
20 - Hot sauce
# Step-by-Step Guide:
01 - Drain and rinse the soaked beans; set aside.
02 - Heat oil in a large Dutch oven over medium heat. Add sausage and ham (if used) and cook until browned, about 5 minutes. Remove and reserve.
03 - Add onion, green bell pepper, and celery to the pot. Cook until softened, 5 to 7 minutes. Stir in garlic and cook for 1 minute.
04 - Return sausage and ham to the pot. Add drained beans, broth, water, bay leaves, thyme, smoked paprika, cayenne, oregano, salt, and black pepper. Stir thoroughly.
05 - Bring mixture to a boil, reduce heat to low, cover partially, and simmer for 1 hour, stirring occasionally until beans are tender and creamy. Add more water if necessary.
06 - Remove ham hock if used, shred any meat, and return it to the pot. Discard bay leaves. Taste and adjust seasonings as needed.
07 - Ladle beans over cooked rice. Garnish with green onions, parsley, and hot sauce if desired.
