Start by rinsing the dried red kidney beans. Grab a large bowl, and cover them with water. Let them soak overnight, or at least for 6 hours. Soaking your beans not only helps to soften them but also reduces cooking time.

In a heavy pot or Dutch oven, add the vegetable shortening. Heat it over medium heat until melted. Toss in the finely diced onion, chopped green bell pepper, and minced garlic. Get ready for the aromatic wave; that flavor combination is intoxicating! Stir them for about 5 minutes, or until the vegetables soften.

Next, add the diced celery and sliced smoked sausage to the pot. Cook for another 5-7 minutes until your sausage starts to brown. This step enhances the flavors beautifully.

Now, it’s time to introduce your soaked beans. Drain and rinse them, then add them to the pot along with the ham hock. Pour in the 8 cups of filtered water, making sure everything is well mixed.

This is where it gets exciting! Add those dried bay leaves, Cajun seasoning, ground thyme, ground sage, hot sauce, and a little smoked paprika. Stir everything together, then bring it to a boil.

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. You’ll want to check occasionally to make sure it doesn’t stick to the bottom. It’s a good time to fold laundry, catch up on your favorite show, or simply kick back and relax.

Towards the last 30 minutes of cooking, stir in the diced tomatoes and let them blend with the beans. Meanwhile, cook your long-grain white rice according to the package instructions.

Once the beans are nice and tender, remove the ham hock, shred any meat left on the bone, and return it to the pot. Give your red beans a taste and adjust the seasoning if needed. Serve over a generous scoop of rice and watch everyone at the dinner table light up!