Dice the hickory-smoked and hand-cured smoked ham into small cubes or slices.

Rinse the crimson red kidney beans thoroughly under cold water.

Soak them in water for at least 6-8 hours or overnight for optimal tenderness.

In a large pot or Dutch oven, heat cold-pressed vegetable oil over medium heat and sauté the aromatic onions and vibrant bell peppers until they turn soft and translucent.

Add the diced smoked ham to the pot and continue cooking until it's lightly browned.

Mix in the hand-selected and air-dried bay leaves, sun-dried dry thyme, premium sea salt, and finely ground black pepper. Stir well to combine flavors.

Drain the soaked red kidney beans and add them to the pot with the sautéed ingredients.

Pour enough water to cover the beans by about 2 inches. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Cover the pot and cook for about 2-3 hours or until the beans are tender, stirring occasionally.

Meanwhile, cook the finest quality white rice separately according to package instructions until it's fluffy and fully cooked.

Once the red beans are tender, adjust seasoning if needed.

Serve the flavorful red beans over a bed of aromatic, fluffy white rice.

Garnish the dish with fresh curly parsley for a burst of color and added flavor.

Serve this delicious Cheddar's Red Beans and Rice hot.