Savory beans, sausage, and vegetables simmered together, ladled over tender rice for a hearty meal.
# Components:
→ Beans & Protein
01 - 1 pound dried red kidney beans, rinsed and soaked overnight
02 - 12 ounces smoked sausage such as andouille or kielbasa, 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 broth 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, or 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 thoroughly rinse the soaked red kidney beans and set aside.
02 - In a large Dutch oven or heavy pot, heat a small amount of oil over medium heat. Add the smoked sausage and ham (if using) and cook until well-browned, about 5 minutes. Remove proteins from the pot and set aside.
03 - Add diced onion, green bell pepper, and celery to the pot. Sauté for 5 to 7 minutes until vegetables soften and become aromatic. Incorporate minced garlic and cook for an additional minute.
04 - Return browned sausage and ham hock (if using) to the pot. Add drained beans, chicken or vegetable broth, water, bay leaves, dried thyme, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper. Stir thoroughly to combine.
05 - Bring mixture to a gentle boil. Reduce heat to low, cover partially, and simmer for 1 hour, stirring occasionally, until beans are tender and creamy. Add additional water as needed to maintain desired consistency.
06 - Remove ham hock if used; shred any meat and return it to the pot. Discard bay leaves. Taste and adjust seasonings to preference.
07 - Ladle hot red beans mixture over cooked long-grain white rice. Garnish with sliced green onions, fresh parsley, and a dash of hot sauce as desired.
