Ingredients

• 450 g Dried small red beans, soaked overnight or quick-soaked
• 2 tbsp Vegetable oil
• 225 g Andouille sausage, sliced into 1/2-inch rounds
• 1.5 cup Yellow onion, chopped
• 1 cup Celery, chopped
• 1 cup Green bell pepper, chopped
• 4 unit Garlic, minced
• 1.5 tsp Cajun seasoning
• 0.5 tsp Dried thyme
• 0.25 tsp Cayenne pepper (or to taste)
• 1 unit Bay leaf
• 6 cup Chicken broth or water
• 0.25 cup Fresh parsley, chopped (for garnish)
• 2 unit Green onions, sliced (for garnish)
• 4 cup Cooked white rice, for serving

Instructions

1. 1

   Prepare Beans and Sausage — If not already done, soak dried red beans overnight in plenty of water, then drain. Alternatively, quick-soak by boiling beans for 10 minutes, then letting them sit covered for 1 hour. Drain. In a large Dutch oven, heat vegetable oil over medium-high heat. Add sliced andouille sausage and cook until browned, about 8-10 minutes. Remove sausage and set aside, leaving rendered fat in the pot.

2. 2

   Sauté the Trinity and Garlic — Reduce heat to medium. Add the chopped onion, celery, and green bell pepper to the pot. Sauté, scraping up any browned bits from the bottom, until vegetables are softened, about 8-10 minutes. Add the minced garlic, Cajun seasoning, dried thyme, and cayenne pepper. Cook for another 1 minute until fragrant.

3. 3

   Simmer the Beans — Add the drained red beans to the pot along with the chicken broth or water and the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until the beans are very tender and creamy. Stir occasionally, and add more liquid if needed to keep the beans submerged. During the last 30 minutes, mash some of the beans against the side of the pot with a spoon to thicken the sauce.

4. 4

   Combine and Serve — Stir in the reserved sliced andouille sausage and cook for another 15 minutes to heat through and allow flavors to meld. Remove the bay leaf. Taste and adjust seasoning as needed. Ladle the red beans and sausage over hot cooked white rice. Garnish with fresh chopped parsley and sliced green onions.