Red Beans and Rice

Ingredients

• 1 pound dried red beans
• 6 cups chicken or vegetable broth
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 1 pound andouille sausage, sliced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 3 cups cooked white rice
• 2 green onions, chopped
• Hot sauce for serving

Instructions

1. Rinse dried red beans and soak in water for at least 8 hours or overnight
2. Drain soaked beans and set aside
3. Heat olive oil in a large pot over medium heat
4. Add diced onion, celery, and bell pepper; sauté for 5 minutes until softened
5. Add minced garlic and sauté for 1 minute until fragrant
6. Add sliced sausage and cook for 5 minutes until browned
7. Stir in drained beans, broth, bay leaves, thyme, paprika, and cayenne pepper
8. Bring to a boil, then reduce heat and simmer for 2-3 hours until beans are tender
9. Season with salt and black pepper to taste
10. Serve over cooked white rice and garnish with chopped green onions
11. Pass hot sauce at the table

Notes

• Soaking beans overnight reduces cooking time and improves digestibility
• Use a large heavy-bottomed pot to prevent sticking and burning
• Stir occasionally during cooking to ensure even heat distribution
• For faster preparation, use canned red beans and reduce simmering time to 30 minutes
• Leftovers can be refrigerated for up to 5 days and reheated gently on the stovetop
• This dish freezes well for up to 3 months without the rice
• The flavor improves if made a day ahead, allowing spices to develop