1-Getting red beans and rice just right involves a few straightforward steps that bring out its rich, comforting flavors. Start by soaking the dry beans overnight in twice their volume of water to make them tender and cut cooking time. This method, along with the full preparation process, totals about 15 minutes of prep, 2 hours of cooking, and 8 hours of soaking.

2-First, drain the soaked beans and rinse them well. In a large pot, heat the 2 tablespoons of cooking oil over medium heat and slice the 14 oz of Andouille sausage into rounds, browning it until it’s nicely seared, then set it aside. Next, dice the 1 yellow onion, 1 green bell pepper, 3 ribs celery, and 4 cloves garlic, and sauté them in the sausage fat until the onion softens and everything smells amazing.

3-Now, stir in the spices: 2 teaspoons smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon freshly cracked black pepper, and 2 bay leaves. Let them cook for another minute to release their aromas. Add the drained beans and 6 cups of water, bring the mixture to a boil over medium-high heat, then cover and simmer for one hour, stirring now and then.

4-To thicken things up, smash some beans against the side of the pot and simmer uncovered for 30 more minutes. Meanwhile, cook the rice by boiling 1.5 cups of uncooked long grain white rice in 3 cups of water, then simmer covered on low heat for 15 minutes, let it rest off heat for 5 minutes, and fluff it before serving. Finally, mix the cooked sausage and 1/4 cup chopped parsley back into the beans, season with 1 tablespoon salt to taste, and serve the red beans over the rice, garnished with sliced 3 green onions.