Ingredients:

  • 1 pound (450 g) dried red beans, soaked overnight
  • 1 tablespoon (15 ml) vegetable oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon (5 g) smoked paprika
  • 1 teaspoon (5 g) dried thyme
  • ½ teaspoon (2 g) cayenne pepper (adjust to taste)
  • 1 bay leaf
  • 4 cups (960 ml) low-sodium chicken broth or water
  • 1 pound (450 g) andouille sausage, sliced
  • Salt and pepper to taste
  • 2 cups (400 g) long-grain white rice
  • 4 cups (960 ml) water
  • Pinch of salt

Instructions:

  1. Soak the dried red beans overnight in a large bowl of water. Drain and rinse the beans before cooking.
  2. Heat the vegetable oil in a Dutch oven over medium heat. Add the diced onion, bell pepper, and celery; cook until softened (about 5-7 minutes). Stir in the minced garlic, smoked paprika, thyme, and cayenne pepper; cook for 1-2 minutes until fragrant.
  3. Add soaked beans and chicken broth (or water) to the pot. Toss in the bay leaf and sliced sausage.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for about 1 hour, stirring occasionally. Add water if needed.
  5. In a medium saucepan, bring water to a boil. Add the rice and a pinch of salt. Cover and lower the heat, cooking until rice is tender (about 18-20 minutes). Fluff with a fork.
  6. Taste and adjust seasoning for the beans with salt and pepper. Remove the bay leaf before serving.
  7. Serve the red beans over a mound of rice, garnished with chopped green onions or parsley if desired.