Red Beans and Rice with Smoked Sausage

Ingredients

• 1 lb dried small red beans
• 12 oz smoked sausage
• 1 medium yellow onion
• 2 celery stalks
• 1 green bell pepper
• 4 cloves garlic
• 4 cups chicken broth
• 2 cups water
• 2 bay leaves
• 2 tsp Cajun seasoning
• ½ tsp dried thyme
• ½ tsp hot sauce (optional)
• 1½ cups long-grain white rice
• 2 green onions (optional)
• 2 tbsp fresh parsley (optional)
• 1 tbsp vegetable oil
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Rinse the dried red beans thoroughly and soak them in cold water overnight, or quick-soak by boiling for 10 minutes then letting them stand for 1 hour.
2. Drain the soaked beans. Dice the onion, celery, and green bell pepper (the 'holy trinity'). Mince the garlic. Slice the smoked sausage into 1/2-inch rounds.
3. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the sliced sausage and cook until browned, then remove and set aside.
4. Add the diced onion, celery, and green bell pepper to the pot and cook until softened, about 8-10 minutes. Stir in the minced garlic, Cajun seasoning, dried thyme, salt, and pepper, cooking for 1 minute more.
5. Return the sausage to the pot. Add the drained red beans, chicken broth, water, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until beans are very tender and creamy, stirring occasionally. Mash some of the beans against the side of the pot to thicken the sauce.
6. While the beans are simmering, cook the white rice according to package directions.
7. Remove bay leaves from the beans. Stir in hot sauce if desired. Serve the red beans and sausage hot over cooked white rice, garnished with chopped green onions and fresh parsley, if using.