# What You'll Need:
→ 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
14 - 1 teaspoon dried oregano
15 - 1 teaspoon salt
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
# How to Make It:
01 - Drain and rinse the soaked red kidney beans thoroughly.
02 - Heat a splash of oil in a large Dutch oven over medium heat. Add sliced sausage and ham hock or diced ham (if using). Cook, stirring frequently, until meat is browned, about 5 minutes. Remove and set aside.
03 - Into the same pot, add diced onion, green bell pepper, and celery. Sauté, stirring often, for 5 to 7 minutes until vegetables are soft. Stir in minced garlic and cook an additional minute.
04 - Return sausage and ham to the pot. Add drained beans, chicken or vegetable broth, water, bay leaves, thyme, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir well to incorporate all components.
05 - Bring the mixture to a gentle boil, then lower the heat to maintain a simmer. Partially cover the pot and cook for about 1 hour, stirring occasionally. Beans should be very tender and broth creamy. Add more water if necessary during cooking.
06 - If a ham hock was used, remove it, shred any meat, and return shredded meat to the pot. Discard bay leaves. Taste and adjust seasonings as needed.
07 - Spoon hot bean mixture over cooked white rice. Garnish each serving with sliced green onions, fresh parsley, and a splash of hot sauce according to preference.
