# The Ingredients You'll Need:
→ Meats
01 - 350 g smoked andouille sausage, sliced
02 - 200 g smoked ham hock or ham bone (optional)
→ Beans
03 - 450 g dried red kidney beans, rinsed and soaked overnight
04 - 1 bay leaf
→ Vegetables
05 - 1 large onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
→ Spices & Seasonings
09 - 1 tsp dried thyme
10 - 1 tsp smoked paprika
11 - 1/2 tsp cayenne pepper
12 - 1 tsp dried oregano
13 - 1/2 tsp black pepper
14 - 1/2 tsp white pepper
15 - 1 1/2 tsp salt (to taste)
16 - 1/2 tsp hot sauce (optional)
→ Liquids
17 - 1.5 L low-sodium chicken broth or water
→ To Serve
18 - 360 g long-grain white rice
19 - 2 tbsp chopped fresh parsley
20 - 3 spring onions, sliced
# Step-by-Step Instructions:
01 - Drain and rinse soaked beans.
02 - In a large Dutch oven or heavy pot, heat a little oil over medium heat. Add andouille sausage and ham hock; sauté until sausage is browned, 4–6 minutes. Remove sausage and set aside, leaving ham hock in the pot.
03 - Add onion, bell pepper, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
04 - Stir in thyme, paprika, cayenne, oregano, black pepper, and white pepper. Cook 1 minute until fragrant.
05 - Add beans, bay leaf, and chicken broth. Bring to a boil, then reduce heat to a simmer.
06 - Return browned sausage to the pot. Simmer uncovered for 1.5–2 hours, stirring occasionally, until beans are creamy and tender. Add more water if needed.
07 - Remove ham hock from the pot, shred any meat, and return it to the pot. Discard bone and skin. Season with salt and hot sauce to taste.
08 - Cook rice according to package instructions.
09 - Serve beans over hot rice, garnished with parsley and spring onions.
