Prepare the Beans:

Rinse the dried red kidney beans under cool water.

Place them in a large bowl, cover with water, and let them soak overnight.

Drain and rinse the beans before cooking.

Sauté the Vegetables and Sausage:

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the chopped onion, green bell pepper, and celery (the “holy trinity”). Sauté until softened, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the sliced andouille sausage to the pot and cook until browned, approximately 5 minutes.

Simmer the Beans:

Add the soaked and drained red beans to the pot.

Pour in the water or low-sodium chicken broth, ensuring the beans are fully covered.

Add the ham hock (if using), bay leaves, dried thyme, dried oregano, paprika, cayenne pepper, black pepper, and salt. Stir well to combine.

Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 2 to 2.5 hours, or until the beans are tender and the mixture has thickened to a creamy consistency. Stir occasionally to prevent sticking.

Adjust Seasoning and Serve:

Taste the red beans and adjust seasoning as needed, adding more salt or spices to suit your preference.

Remove and discard the bay leaves and ham hock.

Serve the red beans over cooked white rice.

Garnish with chopped green onions and fresh parsley.