# What You'll Need:
→ Beans & Protein
01 - 1 lb dried red kidney beans, rinsed and soaked overnight
02 - 12 oz smoked sausage (andouille or kielbasa), sliced
03 - 1 ham hock or 4 oz 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 tsp dried thyme
12 - 1 tsp smoked paprika
13 - 1/2 tsp cayenne pepper, adjust to taste
14 - 1 tsp dried oregano
15 - 1 tsp salt, to taste
16 - 1/2 tsp black pepper
→ Rice
17 - 3 cups cooked long-grain white rice
→ Garnishes (optional)
18 - Sliced green onions
19 - Fresh parsley
20 - Hot sauce
# Method Steps:
01 - Drain and rinse the soaked red kidney beans; set aside.
02 - Heat oil over medium heat in a large Dutch oven; add sausage and ham (if using) and cook until browned, about 5 minutes. Remove and set aside.
03 - Add diced onion, bell pepper, and celery to the pot; cook 5–7 minutes until softened. Stir in minced garlic and cook for 1 minute.
04 - Return sausage and ham or ham hock to the pot along with beans, broth, water, bay leaves, thyme, smoked paprika, cayenne, oregano, salt, and black pepper. Stir to combine.
05 - Bring to a boil, then reduce to low heat. Partially cover and simmer for 1 hour, stirring occasionally, until beans are tender and creamy; add more water if necessary.
06 - Remove ham hock if used; shred any meat and return to pot. Discard bay leaves. Adjust seasoning to taste.
07 - Ladle beans over cooked rice. Garnish with sliced green onions, fresh parsley, and hot sauce if desired.
