The night before, add the dry beans to a large bowl with
double their volume in water. Allow the beans to soak in the
When you're ready to start cooking, slice the sausage into
rounds. Add the cooking oil and sliced sausage to a large
pot and cook over medium until the sausage pieces are
browned. Remove the cooked sausage with a slotted spoon
to a clean bowl. Place the cooked sausage in the
refrigerator while you prepare the rest of the dish.
While the sausage is cooking, dice the onion, bell pepper,
and celery. Mince the garlic.
After removing the cooked sausage, add the onion, bell
pepper, celery, and garlic to the pot. Sauté over medium
heat, allowing the moisture from the vegetables to help
dissolve any browned bits off the bottom of the pot as you
Add the smoked paprika, oregano, thyme, garlic powder,
onion powder, cayenne, black pepper, and bay leaves to the
pot. Stir and cook for one minute more.
Drain and rinse the soaked beans. Add them to the pot
along with 6 cups water and give the pot a brief stir to
combine the ingredients.
Place a lid on the pot, turn the heat up to medium-high, and
bring it up to a boil. Once boiling, turn the heat down to
medium-low, and let the pot boil for one hour, stirring
occasionally. Replace the lid every time you stir.
After boiling for one hour, the beans should be tender.
Begin to smash the beans with the back of a spoon against
the side of the pot. Continue smashing the beans and
letting the pot simmer without a lid for 30 minutes to
thicken the pot.
While the beans are simmering for their final 30 minutes,
cook the rice. Add the rice and 3 cups water to a sauce pot.
Place a lid on top, turn the heat on to high, and bring it up
to a boil. Once boiling, turn the heat down to low and let the
rice simmer for 15 minutes. After 15 minutes, turn the heat
off and let the rice rest for 5 minutes without removing the
lid. Fluff the rice with a fork before serving.
Once the red beans have thickened, add the cooked
sausage back to the pot along with 1/4 cup chopped fresh
parsley. Stir to combine.
Taste the red beans and add salt to your liking. Start with 1
tsp and add more as needed. I used 1 Tbsp total (3 tsp).
Serve the red beans in a bowl topped with a scoop of rice
and a sprinkle of sliced green onions.
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