red beans and rice

ingredients:

1 lb of dry red beans, soaked overnight, drained and rinsed

olive oil

16 oz. of andouille sausage, sliced

1 yellow onion, chopped

1 green pepper, chopped

3 ribs of celery, chopped

4 cloves of garlic, chopped

2 tsp of smoked paprika

1 tsp of dried oregano

1 tsp of dried thyme

1/2 tsp of garlic powder

1/2 tsp of onion powder

1/2 tsp of cayenne pepper

1/4 tsp of freshly cracked black pepper

3 cups of chicken stock

3 cups water

2 bay leaves

sea salt, to taste 

cooked Long grain rice, for serving

supplies:

heavy bottom pot
mixing spoon

directions: over medium high heat, cook the sausage in a large pot with a drizzle of olive oil until the sausage pieces are browned. once cooked, remove the sausage from the pan and set aside. 

next, add a little more oil to the pot and add in the onions, bell peppers, celery, and garlic. Sauté for about 5 minutes, then add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper to the pot. stir and cook for one minute more, then add the sausage back to the pot and stir to combine.

next, add the red beans, chicken stock, water, bay leaves to the pot, stirring to combine all the ingredients. 

with a lid on the pot, bring to a boil. once boiling, turn the heat down to medium low, and simmer with the lid on for an hour, stirring occasionally.

after an one hour, smash some the beans with the back of a spoon against the side of the pot. continue to let the pot simmer without a lid for an additional 30 minutes to thicken.

once the red beans have thickened, taste and salt to your liking. serve the in a bowl topped with a scoop of rice on top.