Red Beans and Rice (Print Version)

# Ingredients:

→ Main

01 - 1 small green bell pepper, diced
02 - 2 celery ribs, diced
03 - 1 small red bell pepper, diced
04 - 12-14 ounces andouille sausage, sliced into ¼-inch pieces
05 - 6 cloves garlic, minced
06 - 1 large yellow onion, diced
07 - 1 pound of dry red beans

→ Seasonings

08 - ½ teaspoon paprika
09 - 1 teaspoon dried oregano
10 - Freshly ground black pepper to taste
11 - 1 teaspoon salt, or to your liking
12 - 2 bay leaves
13 - ½ teaspoon dried thyme
14 - ⅛ teaspoon cayenne powder, adjust for spice level

→ Liquids & Fats

15 - 6-7 cups of low sodium vegetable stock
16 - 2 tablespoons olive oil
17 - ½ tablespoon of butter

→ Finishing

18 - ¼ cup fresh green onions, chopped, plus extra for garnishing
19 - 1½ cups of cooked long grain brown or white rice
20 - ½ cup fresh parsley, chopped, and a bit extra for topping

# Instructions:

01 - Put the beans in a big pot, cover them with a couple of inches of water, and let them soak for at least 8 hours or overnight.
02 - Warm up the oil in a Dutch oven set to medium heat. Cook sausage until it browns on both sides, then take it out and keep it aside.
03 - Melt butter in the pot. Cook onions for 3 minutes, stir in celery and peppers for another 4 minutes, and finish with garlic for 15 seconds.
04 - Mix in the paprika, thyme, salt, oregano, cayenne, and black pepper. Stir it around in the pot for a minute.
05 - Pour in stock while scraping up tasty bits from the bottom of the pot. Toss in sausage, soaked beans (drained), and the bay leaves.
06 - Bring it all to a boil, then lower the heat, cover, and gently cook for 1½ to 2 hours until beans are cooked through.
07 - Take out the bay leaves. Mash about a cup of beans, toss them back into pot, and adjust with water if the dish feels too thick.
08 - Taste and tweak seasonings. Stir in green onions and parsley, letting it cook another 5 minutes.
09 - Spoon it over rice, and sprinkle on extra parsley and green onions if you’d like.

# Notes:

01 - Sort through beans first to make sure there’s no debris.
02 - You can use 2 canned bean cans (15 oz each), which will shorten cooking time.
03 - Keep rice and leftovers separate if storing.

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