1-Begin by rinsing the 1 lb of soaked red beans under cold water after their overnight soak. Heat 2 Tbsp of cooking oil in a large pot over medium heat, then add the 14 oz of sliced sausage and brown it until it’s nicely seared. Once done, set the sausage aside for later.

2-Chop and Sauté the Veggies Next, in the same pot, sauté the vegetables: 1 diced yellow onion, 1 diced green bell pepper, 3 chopped ribs of celery, and 4 minced cloves of garlic. Let them cook until they’re soft and fragrant, which takes about 5-7 minutes. This step really brings out the fresh flavors that make this dish special.

3-Now, stir in the seasonings: 2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/4 tsp freshly cracked black pepper, and 2 bay leaves. Let everything mingle for a couple of minutes to release those wonderful aromas.

4-Cook the Beans and Combine Add the rinsed beans to the pot along with 6 cups of fresh water. Bring the mixture to a boil, then cover and simmer on medium-low for about 1 hour. After that, smash some of the beans against the sides of the pot to thicken the mixture, then simmer uncovered for another 30 minutes.

5-While the beans are simmering, cook the rice separately. Use 1.5 cups of long grain white rice with 3 cups of water: bring it to a boil, then simmer on low for 15 minutes, cover, and let it rest for 5 minutes before fluffing it up. Finally, stir in the cooked sausage and 1/4 cup of chopped parsley into the beans, add 1 Tbsp of salt to taste, and serve topped with sliced green onions.