Louisiana Red Beans and Rice with Smoked Sausage

Ingredients:

• 1 lb dry red kidney beans, soaked overnight and drained
• 1 tbsp oil or butter
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb smoked sausage, sliced (andouille preferred)
• 1 tsp thyme
• 1 tsp paprika
• ½ tsp cayenne pepper (adjust to taste)
• 2 bay leaves
• 6 cups chicken broth or water
• Salt & pepper to taste
• Cooked white rice, for serving
• Green onions or parsley, for garnish (optional)

Instructions:

1. Sauté the Veggies and Sausage:
   In a large pot, heat oil. Add onion, bell pepper, and celery. Cook until softened (about 5 minutes). Add garlic and sausage, and sauté until sausage is browned.
2. Add Beans and Spices:
   Stir in soaked beans, thyme, paprika, cayenne, bay leaves, and broth. Bring to a boil.
3. Simmer:
   Reduce heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beans are tender and creamy. Add more broth or water as needed.
4. Season:
   Remove bay leaves. Season with salt and pepper. For extra creaminess, mash some beans against the side of the pot and stir.

Serve:
Spoon beans and sausage over warm white rice. Garnish with green onions or parsley if desired.