Ingredients

1 pound dried red kidney beans, rinsed and soaked overnight

12 ounces smoked sausage, sliced

1 ham hock or 4 ounces diced smoked ham (optional)

1 large yellow onion, diced

1 green bell pepper, diced

2 celery stalks, diced

4 garlic cloves, minced

6 cups low-sodium chicken or vegetable broth

2 cups water

2 bay leaves

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

1 teaspoon dried oregano

1 teaspoon salt (to taste)

1/2 teaspoon black pepper

3 cups cooked long-grain white rice

Sliced green onions, for garnish

Fresh parsley, for garnish

Hot sauce, optional

Instructions

Step 1: Drain and rinse the soaked red kidney beans. Set them aside while you prepare the other ingredients.

Step 2: Heat a small amount of oil in a large Dutch oven over medium heat. Add the sliced smoked sausage and ham (if using). Cook until browned, about 5 minutes. Remove the meats and set aside.

Step 3: Add the diced onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes. Stir in the minced garlic and cook for 1 more minute.

Step 4: Return the browned sausage and ham or ham hock to the pot. Add the drained beans, chicken or vegetable broth, water, bay leaves, dried thyme, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper. Stir everything thoroughly to combine.

Step 5: Bring the liquid to a boil, then reduce the heat to low. Partially cover the pot and let it simmer gently for 1 hour, stirring occasionally, until the beans are tender and creamy. Add more water if the mixture becomes too thick.

Step 6: If using a ham hock, remove it now. Shred the meat and return it to the pot. Discard the bay leaves. Taste and adjust the seasoning as desired.

Step 7: Serve the bean and sausage mixture spooned over warm cooked rice. Garnish with sliced green onions, fresh parsley, and a splash of hot sauce if you like added heat.

Tips & Variations

For a vegetarian version, omit the sausage and ham, and use vegetable broth. Add smoked paprika and liquid smoke to maintain the smoky flavor.

Soaking the beans overnight helps reduce cooking time and improves texture, but quick-soak by boiling beans for 5 minutes and letting them sit for 1 hour if short on time.

Adjust cayenne pepper according to your spice preference or omit for a milder dish.

Leftover beans can be mashed slightly and used as a flavorful base for beans on toast or as a filling for wraps.

FAQs

Can I use canned beans instead of dried?

Yes, you can use canned red kidney beans to save time. Rinse and drain them well, then add them later in the cooking process to prevent overcooking. Reduce the simmering time accordingly.

What can I serve with red beans and rice?

Red beans and rice pairs well with cornbread, steamed greens like collards or kale, and a simple salad. A cold drink and hot sauce on the side complete the meal perfectly.