# 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 (optional)
18 - Sliced green onions
19 - Fresh parsley
20 - Hot sauce
# Method:
01 - Drain and rinse the soaked beans and set aside.
02 - Heat a splash of oil in a large heavy pot over medium heat. Add sausage and ham (if using) and cook until browned, approximately 5 minutes. Remove and set aside.
03 - Add diced onion, 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 sausage and ham or ham hock to the pot. Add soaked beans, broth, water, bay leaves, thyme, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir thoroughly to combine.
05 - Bring mixture to a boil, reduce heat to low, partially cover, and simmer for 1 hour, stirring occasionally, until beans are tender and creamy. Add extra water as necessary to maintain desired consistency.
06 - Remove ham hock, shred any meat, and return it to the pot. Discard bay leaves. Adjust seasoning to taste.
07 - Spoon the red beans over cooked white rice and garnish with sliced green onions, fresh parsley, and hot sauce as desired.
