# Red Beans and Rice

## Ingredients

- **1 lb** dry red beans, soaked overnight, drained, and rinsed
- **2 tbsp.** cooking oil
- **12--16** oz Andouille sausage, sliced into rounds
- **1** yellow onion, diced
- **1** green bell pepper, diced
- **3 ribs** celery, diced
- **4 cloves** garlic, minced
- **6 cups** water
- **1/4 cup** chopped parsley
- **1 tbsp.** salt

### Spices

- **2 tsp.** smoked paprika
- **1 tsp.** dried oregano
- **1 tsp.** dried thyme
- **1/2 tsp.** garlic powder
- **1/2 tsp.** onion powder
- **1/4 tsp.** cayenne pepper
- **1/4 tsp.** freshly cracked black pepper
- **2** bay leaves

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## Instructions

1. Heat the **oil** in a large pot over medium heat.
   Add the **sausage** and cook until browned.
   Remove the sausage to a bowl and refrigerate.

1. Add the **onion**, **bell pepper**, **celery**, and **garlic** to the pot.
   Sauté over medium heat until the onions are soft.

1. Add the **spices**. Stir and continue to sauté for another minute.

1. Add the **beans** and **water**. Cover and bring to a boil.

1. Once boiling, turn the heat down to medium-low and boil for one hour, stirring occasionally.

1. Smash the beans against the side of the pot with the back of a spoon.
   Continue smashing the beans while simmering uncovered for 30 minutes.

1. Once the red beans have thickened,
   add the sausage back to the pot along with the **parsley**.
   Stir to combine.

1. Serve hot with rice.

## Notes

- Makes 9 cups.

- Because the rice is cooked separately, and (assuming leftovers) in multiple batches,
  I've omitted it from this recipe.
  I like 1/2 cup (dry) per serving.

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