Red Beans with Rice (Print Version)

# Ingredients:

→ Main

01 - 12-14 ounces andouille sausage, sliced into 1/4-inch rounds
02 - 2 celery stalks, finely chopped
03 - 1 small green bell pepper, diced
04 - 6 cloves garlic, finely minced
05 - 1 small red bell pepper, diced
06 - 1 large yellow onion, chopped into small pieces
07 - 1 pound dry red beans

→ Seasonings

08 - 1 teaspoon dried oregano
09 - 1/8 teaspoon cayenne pepper, adjust to your spice preference
10 - Two bay leaves
11 - 1 teaspoon salt—add more if needed
12 - Black pepper to taste, freshly cracked
13 - 1/2 teaspoon paprika
14 - 1/2 teaspoon dried thyme

→ Liquids & Fats

15 - 6-7 cups low-sodium veggie broth
16 - 1/2 tablespoon butter
17 - 2 tablespoons of olive oil

→ Finishing

18 - A quarter cup of green onions, chopped, plus extra for topping
19 - 1½ cups of rice, long-grain brown or white, cooked
20 - Half a cup of fresh parsley, diced, plus extra for garnish

# Instructions:

01 - Put beans in a big pot and cover them with water, leaving about 2 inches on top. Let them soak all night or at least 8 hours.
02 - Warm some oil in a Dutch oven over medium heat. Cook the sausage until both sides are browned, then pull them out and set them aside.
03 - Melt butter in the pot. Stir in onions for around 3 minutes, then mix in celery and peppers for 4 minutes. Toss in the garlic and stir for 15 seconds.
04 - Sprinkle in salt, oregano, thyme, paprika, cayenne, and black pepper. Stir for a minute to toast the spices.
05 - Pour in the broth, making sure to scrape up any browned bits. Add the soaked beans (drained), browned sausage, and bay leaves.
06 - Turn up the heat to bring it to a boil, then lower it to barely bubbling. Cover and let it simmer for 1½ to 2 hours until the beans soften.
07 - Take out the bay leaves. Scoop out 1 cup of beans, mash them up, and stir back into the pot. Add water if it feels too thick.
08 - Taste and tweak the seasoning if needed. Mix in parsley and green onions, and cook for 5 more minutes.
09 - Spoon over rice and top with extra parsley and green onions for a little flair.

# Notes:

01 - Pick through the beans beforehand to remove any dirt or bits that don't belong.
02 - You can swap in two 15-ounce cans of beans. Cut the cooking time if you do.
03 - For best results, store any extra beans and rice separately.

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