# 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
# Directions:
01 - Drain and rinse the soaked beans; set aside.
02 - Heat oil in a large Dutch oven over medium heat; cook sausage and ham until browned, about 5 minutes. Remove and set aside.
03 - Add onion, bell pepper, and celery to the pot; sauté 5 to 7 minutes until softened. Stir in garlic and cook for 1 minute.
04 - Return sausage and ham to the pot. Add beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper; stir well.
05 - Bring to a boil, reduce heat to low, cover partially, and simmer for 1 hour, stirring occasionally, until beans are tender and creamy. Add water if needed.
06 - Remove ham hock if used; shred meat and return to pot. Discard bay leaves; adjust seasoning to taste.
07 - Ladle beans over cooked rice. Garnish with green onions, parsley, and hot sauce if desired.
