# Ingredient List:
→ 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 (optional)
18 - Sliced green onions
19 - Fresh parsley
20 - Hot sauce
# Steps:
01 - Drain and rinse the soaked red kidney beans. Set aside.
02 - Heat a splash of oil in a large Dutch oven or heavy pot over medium heat. Add smoked sausage and ham (if using). Cook until browned, about 5 minutes. Remove from pot 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 an additional minute.
04 - Return the sausage and ham/hock to the pot. Add drained beans, chicken or vegetable broth, water, bay leaves, dried thyme, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir to combine.
05 - Bring the mixture to a boil, then reduce heat to low. Cover the pot partially and simmer gently for 1 hour, stirring occasionally, until beans are tender and creamy. Add additional water if needed.
06 - Remove the ham hock if used, shred any meat and return it to the pot. Discard bay leaves. Taste and adjust seasoning as necessary.
07 - Serve the red beans hot over cooked long-grain white rice. Garnish with sliced green onions, fresh parsley, and a splash of hot sauce if desired.
