# 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
18 - Sliced green onions (optional)
19 - Fresh parsley (optional)
20 - Hot sauce (optional)
# Method steps:
01 - Drain and rinse the soaked red kidney beans; set aside.
02 - Heat a splash of oil in a large Dutch oven over medium heat. Add sliced 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; sauté for 5 to 7 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Return 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 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 if needed to maintain consistency.
06 - Remove ham hock if used, shred any meat, and return it to the pot. Discard bay leaves. Taste and adjust seasoning as necessary.
07 - Serve hot over cooked long-grain white rice. Garnish with sliced green onions, fresh parsley, and hot sauce if desired.
