Preparation:

Step1: Prep the Beans

1. Soak the beans overnight in plenty of water. Drain and rinse them thoroughly before cooking to remove excess starch and minimize cooking time.

Step2: Sauté the Aromatics

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the chopped onions, bell peppers, and celery. Sauté for 5–7 minutes, until the vegetables are soft and translucent.
3. Stir in the minced garlic and cook for an additional minute, releasing its aroma.

Step3: Cook the Meats

1. Add the sliced smoked sausage and ham hocks (if using) to the pot. Cook for 4–5 minutes, allowing the meats to brown slightly and release their flavor.

Step4: Season the Beans

1. Add the soaked red beans, bay leaves, thyme, oregano, paprika, cayenne pepper, and a generous pinch of salt and black pepper.
2. Stir well to coat the beans and aromatics with the seasonings.

Step5: Simmer the Beans

1. Pour in the chicken stock or water, ensuring the beans are fully submerged. Bring the mixture to a boil.
2. Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours. Stir occasionally to prevent sticking and check the water level, adding more if necessary.

Step6: Cook the Rice

1. While the beans are simmering, prepare the rice. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium pot, bring 4 cups of water to a boil. Add salt and butter.
3. Stir in the rice, cover, and reduce the heat to low. Simmer for 18–20 minutes, or until the water is fully absorbed. Fluff with a fork and set aside.

Step7: Mash and Finalize

1. Once the beans are tender, use the back of a spoon to mash some beans against the pot’s side to create a creamier texture.
2. Adjust the seasoning as needed with salt and pepper. If the consistency is too thick, add a bit more stock or water