# Components:
→ Beans & Protein
01 - 1 pound dried red kidney beans, rinsed and soaked overnight
02 - 12 ounces smoked sausage, 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
# Directions:
01 - Drain and rinse the soaked red kidney beans; set aside.
02 - Heat a small amount of oil in a large Dutch oven over medium heat. Add sliced smoked sausage and ham (if using), cook until browned, about 5 minutes. Remove and set aside.
03 - Add diced onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until vegetables soften, 5 to 7 minutes. Stir in minced garlic and cook for 1 minute more.
04 - Return browned sausage and ham or ham hock to the pot. Add drained beans, chicken or vegetable broth, water, bay leaves, dried thyme, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper. Stir thoroughly.
05 - Bring liquid to a boil, then reduce heat to low. Cover partially and simmer gently for 1 hour, stirring occasionally, until beans are tender and creamy. Add more water if necessary.
06 - Remove ham hock if used, shred meat, and return it to the pot. Discard bay leaves. Taste and adjust seasoning as desired.
07 - Spoon the bean and sausage mixture over warm cooked rice. Garnish with sliced green onions, fresh parsley, and a splash of hot sauce if preferred.
