Red Beans with Savory Sausage (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound dry red beans
02 - 2 tablespoons olive oil
03 - 12 to 14 ounces andouille sausage, sliced into 1/4-inch rounds
04 - 1/2 tablespoon butter
05 - 1 large yellow onion, diced
06 - 2 celery ribs, diced
07 - 1 small red bell pepper, diced
08 - 1 small green bell pepper, diced
09 - 6 cloves garlic, minced
10 - 1 teaspoon salt, or to taste
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon paprika
14 - 1/8 teaspoon ground cayenne pepper, or to taste
15 - Freshly ground black pepper, to taste
16 - 6 to 7 cups low-sodium vegetable broth or chicken broth
17 - 2 bay leaves
18 - 1/2 cup chopped fresh parsley, plus more for garnish
19 - 1/4 cup chopped fresh green onions, plus more for garnish

→ For Serving

20 - 1 1/2 cups long grain brown or white rice, cooked as per package instructions

# Instructions:

01 - Place dry red beans in a large soup pot or bowl. Cover with water so the water level sits 2 inches above the beans. Soak for at least 8 hours or overnight.
02 - Heat olive oil in a large Dutch oven over medium heat. Add sausage slices and cook, turning as needed, until browned on both sides. Remove the sausage from the pot and set aside.
03 - Add butter to the same pot. Once melted, add diced onion and cook over medium heat for 3 minutes until starting to soften. Add celery and both diced bell peppers; continue cooking for 4 minutes, adding a bit more butter if needed. Stir in garlic and cook for 15 seconds.
04 - Add salt, dried oregano, thyme, paprika, cayenne, and black pepper to the vegetables. Cook for an additional minute, then pour in the broth, scraping to release any browned bits from the bottom.
05 - Drain and rinse the soaked beans. Add them to the Dutch oven with the vegetables and broth, then return the browned sausage to the pot. Stir to combine.
06 - Add bay leaves. Raise heat to high and bring to a boil, then immediately reduce to low. Cover and simmer gently for 90 to 120 minutes, or until beans are tender.
07 - After about 90 minutes, begin testing beans by mashing one between your fingers. The skin should resist slightly while the center is soft, like a baked potato.
08 - When beans are done, discard the bay leaves. Remove 1 cup of beans from the pot, mash them with a fork, and return to the Dutch oven. Stir well to thicken the mixture.
09 - If the beans are too thick, add up to 1 cup water or broth. Taste and adjust salt, pepper, and seasonings as desired.
10 - Stir in the chopped parsley and green onions. Cook for an additional 5 minutes, then remove from heat. Spoon the red beans and sausage mixture over prepared rice. Garnish with additional parsley and green onions if desired.

# Notes:

01 - Inspect dry beans for debris before soaking and rinse thoroughly.
02 - A splash of vinegar or lemon juice can enhance the flavors if the dish tastes flat, without adding more salt.
03 - Alternate proteins like smoked turkey or ham hock can be used in place of andouille sausage.
04 - For a faster version, use two 15-ounce cans of red beans; skip soaking and reduce simmer time to around 30 minutes.
05 - Store beans and rice separately in the refrigerator for up to one week.

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