Beans And Rice (Printable Version)

# What You'll Need:

→ Main Ingredients

01 - 1/4 cup fresh green onions, chopped, save a little for topping
02 - 6 chopped garlic cloves
03 - 6 to 7 cups chicken or veggie broth, low-salt
04 - 2 bay leaves
05 - 1 teaspoon salt, add more if you like
06 - 1/2 cup parsley, roughly chopped, a bit more for sprinkling over the top
07 - Half a tablespoon of butter
08 - 1 small green bell pepper, diced
09 - 1 large yellow onion, chopped up
10 - 2 ribs celery, diced
11 - 2 tablespoons of olive oil
12 - 1 pound dry red beans
13 - 1/8 teaspoon cayenne (or more if you’re feeling spicy)
14 - 1 small red bell pepper, chopped
15 - 12 to 14 ounces andouille sausage, cut into 1/4-inch slices
16 - 1 teaspoon oregano, dried
17 - 1/2 teaspoon thyme, dried
18 - 1/2 teaspoon paprika
19 - Black pepper, grind some in to taste

→ For Serving

20 - 1 and 1/2 cups cooked brown or white long grain rice, just follow the package directions

# Steps to Follow:

01 - Pour your dry beans in a big bowl or pot. Add water until it’s about two inches over the beans. Leave them alone to soak for at least 8 hours, or all night if you can.
02 - Grab a Dutch oven, heat up the oil over medium. Toss in your sausage slices. Keep flipping them so they brown up on both sides. Scoop them out and set aside.
03 - Drop the butter in that same pot. After it melts, toss in the chopped onion. Let it cook a few minutes, then throw in celery, green pepper, and red pepper. If it sticks, add a little more butter. After a few more minutes, stir in your garlic. Just let it go about 15 seconds.
04 - Sprinkle in the salt, oregano, thyme, paprika, cayenne, and crank some black pepper. Give it a minute. Then pour your broth into the pot and scrape any stuck-on bits off the bottom.
05 - Rinse and drain your beans you soaked. Dump them into the pot with the sausage you browned earlier. Give everything a good stir together.
06 - Pop in the bay leaves. Turn the heat all the way up until it boils, then drop it way down to low. Cover and let it gently bubble for 90 minutes up to two hours until the beans are soft.
07 - Check the beans after about 90 minutes. Squeeze a bean between your fingers—it should be a little chewy on the outside but soft in the middle, almost like a baked potato.
08 - When your beans are soft, pull out the bay leaves and toss them. Scoop out about a cup of beans, smash them up with a fork, and stir them back in to thicken everything.
09 - If it's getting too thick, pour in up to a cup of water or broth. Give it a taste and add any salt or seasonings you want.
10 - Add in the parsley and green onion. Let everything cook for another five minutes, then take it off the heat.
11 - Spoon that hearty mixture right over your rice. Sprinkle a bit more parsley and green onion on top if you’re in the mood.

# Additional Tips:

01 - Before soaking, look through your beans to fish out any weird bits, and rinse them well.
02 - If the flavors aren’t popping, try a splash of lemon juice or vinegar instead of more salt.
03 - Feel like mixing it up? Smoked turkey or ham works instead of andouille.
04 - If you’re short on time, use two 15-ounce cans of red beans, skip soaking, and cook just about 30 minutes.
05 - To store, keep your beans and rice in separate containers in the fridge for up to a week.

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