# 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
# Preparation steps:
01 - Drain and rinse the soaked red kidney beans; set aside.
02 - Heat oil in a large Dutch oven over medium heat. Add smoked sausage and ham or ham hock if using; cook until browned, about 5 minutes. Remove and set aside.
03 - Add diced onion, bell pepper, and celery to the pot. Cook for 5 to 7 minutes until softened. Stir in minced garlic and cook 1 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 to combine.
05 - Bring mixture to a boil, then reduce heat to low. Cover partially and simmer for 1 hour, stirring occasionally, until beans are tender and creamy. Add water as needed to maintain consistency.
06 - Remove ham hock and shred any meat, return meat to pot. Discard bay leaves. Adjust seasoning to taste.
07 - Serve the red beans hot over cooked white rice. Garnish with sliced green onions, fresh parsley, and hot sauce if desired.
