Ingredients:

  • 1 cup (240g) dry red kidney beans, rinsed and sorted
  • 4 cups (960ml) water or low-sodium vegetable broth
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 bell pepper, diced (any color)
  • 2 celery stalks, diced
  • 1 teaspoon (5g) dried thyme
  • 1 teaspoon (5g) smoked paprika
  • 1 bay leaf
  • 1 pound (450g) Andouille sausage, sliced or vegetarian sausage
  • Salt and black pepper to taste
  • 1 cup (200g) long-grain white rice
  • 2 cups (480ml) water
  • 1 teaspoon (5g) salt (optional)

Instructions:

  1. Rinse red beans in cold water and soak them overnight (or use the quick-soak method).
  2. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and celery. Sauté until softened (about 5 minutes).
  3. Stir in sliced sausage and cook until lightly browned.
  4. Add drained beans, water or broth, thyme, paprika, and bay leaf. Season with salt and pepper.
  5. Bring to a boil, then reduce heat to low, and simmer uncovered for 30 minutes or until beans are tender and flavors meld.
  6. In another pot, combine rice, water, and salt. Bring to a boil, cover, and reduce heat to low. Cook for 18-20 minutes or until rice is tender.
  7. Remove bay leaf from the bean mixture. Serve over rice and enjoy!