Classic New Orleans Red Beans and Rice

Ingredients

Red beans

1 pound, rinsed and soaked overnight

Smoked sausage

1 pound, sliced

Onion

1 large, diced

Green bell pepper

1, diced

Celery

2 stalks, diced

Garlic

4 cloves, minced

Bay leaves

2

Creole seasoning

2 tablespoons

Black pepper

1 teaspoon

Salt

1 teaspoon, or to taste

Cooked rice

4 cups, for serving

Green onions

1/4 cup, chopped for garnish

Oil

2 tablespoons, for cooking

Water

enough to cover the beans (about 6-8 cups)

Instructions

1. Rinse the red beans and soak them in water overnight. Drain and set aside.
2. In a large pot, heat the oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside, leaving the drippings.
3. In the same pot, add the diced onion, green bell pepper, celery, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
4. Add the soaked and drained red beans, bay leaves, Creole seasoning, salt, and black pepper to the pot. Stir well to combine all the ingredients.
5. Pour in enough water to cover the beans by about 2 inches. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 2 hours, or until the beans are tender.
6. Using a spoon, mash some of the beans against the side of the pot to thicken the mixture to your desired consistency.
7. Return the cooked sausage to the pot and simmer for an additional 10 minutes, allowing the flavors to meld.
8. Serve the red beans over a generous scoop of cooked rice and garnish with chopped green onions.