zmVault/red-beans-and-rice.md

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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

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.

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

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

4. Add the beans and water. Cover and bring to a boil.

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

6. 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.

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

8. 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.