# What You Need:
→ Beans & Protein
01 - 1 lb dried red kidney beans, rinsed and soaked overnight
02 - 12 oz smoked sausage (such as 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 - ½ tsp cayenne pepper (adjust to taste)
14 - 1 tsp dried oregano
15 - 1 tsp salt (to taste)
16 - ½ tsp 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)
# How To Make It:
01 - Drain and rinse the soaked beans thoroughly. Set aside.
02 - Heat a splash of oil in a large Dutch oven over medium heat. Add sausage and ham if using; cook until browned, about 5 minutes. Remove and set aside.
03 - Add diced onion, bell pepper, and celery to the pot. Sauté 5 to 7 minutes until softened. Stir in minced garlic and cook for 1 minute.
04 - Return sausage and ham to the pot. Add beans, broth, water, bay leaves, thyme, smoked paprika, cayenne, oregano, salt, and black pepper. Stir to combine.
05 - Bring mixture to a boil, then reduce heat to low. Partially cover and simmer for 1 hour, stirring occasionally until beans are tender and creamy. Add water if necessary.
06 - Remove ham hock if used, shred meat, and return to pot. Discard bay leaves. Taste and adjust seasoning to preference.
07 - Ladle the beans over cooked rice. Garnish with green onions, parsley, and hot sauce as desired.
