# Components:
→ Beans & Protein
01 - 1 pound dried red kidney beans, rinsed and soaked overnight
02 - 12 ounces smoked sausage such as 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, adjustable to taste
14 - 1 teaspoon dried oregano
15 - 1 teaspoon salt, or 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
# Directions:
01 - Drain and rinse soaked kidney beans thoroughly and set aside.
02 - In a large Dutch oven or heavy pot preheated over medium heat, add a small amount of oil. Cook the sliced smoked sausage and ham pieces until deeply browned, approximately 5 minutes. Remove and reserve.
03 - Add diced onion, bell pepper, and celery to the pot. Sauté for 5 to 7 minutes until vegetables are softened. Stir in minced garlic and cook for an additional minute until fragrant.
04 - Return sausage and ham (or ham hock) to the pot. Add drained beans, broth, water, bay leaves, thyme, smoked paprika, cayenne, oregano, salt, and black pepper. Stir thoroughly to combine.
05 - Bring the mixture to a vigorous boil, reduce heat to low, partially cover, and simmer for 60 minutes, stirring periodically, until beans are tender and creamy. Add water as needed to maintain a stew-like consistency.
06 - Remove ham hock if used, shred any meat and return to pot. Discard bay leaves. Taste and adjust salt or spices as desired.
07 - Plate hot bean mixture over freshly cooked white rice. Garnish with sliced green onions, chopped parsley, and a dash of hot sauce as desired.
