Cajun Red Beans and Rice

Ingredients:
1 pound dried red beans, rinsed and soaked overnight
1 tablespoon vegetable oil or bacon drippings
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon black pepper
1 teaspoon salt
1 pound andouille sausage, sliced
6 cups chicken broth or water
2 bay leaves
2 cups long-grain white rice, cooked
2 green onions, chopped (for garnish)

Instructions:
In a large pot or Dutch oven, heat oil over medium heat. Add onion, bell pepper, and celery (the Cajun “holy trinity”) and sauté until tender, about 5 minutes. Stir in the garlic, smoked paprika, thyme, oregano, cayenne, black pepper, and salt.

Add the andouille sausage and cook until browned. Drain the soaked beans and add them to the pot along with chicken broth and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1½ to 2 hours, stirring occasionally, until the beans are creamy and tender. Add more broth if needed during cooking.

Remove the bay leaves and use the back of a spoon to gently mash some of the beans for a thicker texture. Taste and adjust seasoning.

Serve the red beans over fluffy white rice, topped with sliced green onions. This Cajun Red Beans and Rice is a Louisiana classic — smoky, spicy, and hearty enough to feed the soul.