# 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:
01 - Drain and rinse the soaked beans thoroughly. Set aside.
02 - In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add sliced sausage and ham (if using) and cook until browned, approximately 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 additional minute.
04 - Return the browned sausage and ham to the pot. Add the drained beans, chicken or vegetable broth, water, bay leaves, thyme, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir well to combine.
05 - Bring the mixture to a boil, then reduce heat to low. Partially cover and simmer for 1 hour, stirring occasionally, until the beans are tender and creamy. Add additional water if necessary to maintain desired consistency.
06 - Remove the ham hock if used, shred any meat and return it to the pot. Discard bay leaves. Taste and adjust seasoning as needed.
07 - Ladle the beans over cooked white rice. Garnish with sliced green onions, fresh parsley, and a dash of hot sauce if desired.
