1-Starting with the Basics: First, begin by soaking the 1 lb. dry red beans overnight in twice their volume of water in the refrigerator to make them tender and easier to cook. Once soaked, slice the 14 oz. Andouille sausage and brown it in a large pot with the 2 tablespoons cooking oil; remove it and set aside for later. Next, dice the 1 yellow onion, 1 green bell pepper, 3 ribs celery, and mince the 4 cloves garlic to prepare your aromatics.

2-Starting with the Basics: Then, sauté these diced vegetables in the same pot until the onions soften, which takes just a few minutes. Add the 2 teaspoons smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon freshly cracked black pepper, and 2 bay leaves, cooking for one minute to release their flavors. This step builds the foundation of the dish’s taste.

3-Simmering and Combining: Drain and rinse the soaked beans, then add them to the pot with the 6 cups water. Bring everything to a boil, reduce the heat, and simmer for 1 hour, stirring occasionally and replacing the lid after each stir to keep the moisture in. After that hour, mash some beans against the side of the pot and let it simmer uncovered for 30 minutes to thicken the mixture nicely.

4-Simmering and Combining: While the beans are simmering, cook the 1.5 cups long grain white rice by boiling it with the 3 cups water, then simmering on low covered for 15 minutes. Let the rice rest for 5 minutes off heat before fluffing it up. Finally, return the browned sausage and 1/4 cup chopped parsley to the beans, stir well, and season with the 1 tablespoon salt or to taste.

5-Serving Up: To finish, serve the beans topped with the rice and sliced 3 green onions for a fresh touch. The total preparation time is about 10 hours and 15 minutes, including 8 hours for soaking, 15 minutes for prep, and 2 hours for cooking, but the hands-on time is minimal. For more ideas on variations, check out our easy vegetarian recipes on the blog.