1 lb red beans

6 cups chicken broth (for beans)

4 cups chicken broth (or water, for rice)

2 cups long-grain white rice

2 tbsp olive oil

1 large sweet onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

2 tbsp minced garlic

2 bay leaves

1 tbsp dried parsley

1 tsp dried thyme

1 tsp Cajun seasoning

½ tsp cayenne pepper

¼ tsp dried sage

1 lb andouille sausage, sliced

Rinse the red beans thoroughly, then place them in a large bowl. Cover with water and let soak overnight. This step reduces cooking time and helps make the beans easier to digest. Drain and rinse before cooking.

Heat olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are soft and fragrant. Stir in the minced garlic and cook for 1 additional minute.

Add the soaked beans, 6 cups of chicken broth, bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and dried sage to the pot. Stir well. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 ½ to 2 hours, or until the beans are tender. Stir occasionally and add more broth if needed to keep the beans covered.

In a skillet over medium heat, cook the sliced andouille sausage until browned on both sides, about 5 minutes. Stir the sausage into the pot of beans during the last 30 minutes of cooking.

In a medium saucepan, bring 4 cups of chicken broth (or water) to a boil. Stir in the rice, reduce the heat to low, cover, and cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Remove bay leaves from the beans. Serve the red beans over a bed of fluffy rice. Garnish with fresh parsley if desired. Enjoy!

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