Ingredients:
1 lb dry red kidney beans, soaked overnight and drained
1 tbsp oil or butter
1 onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 lb smoked sausage, sliced (andouille preferred)
1 tsp thyme
1 tsp paprika
½ tsp cayenne pepper (adjust to taste)
2 bay leaves
6 cups chicken broth or water
Salt & pepper to taste
Cooked white rice, for serving
Green onions or parsley, for garnish (optional)
Instructions:
Sauté the Veggies and Sausage:
In a large pot, heat oil. Add onion, bell pepper, and celery. Cook until softened (about 5 minutes). Add garlic and sausage, and sauté until sausage is browned.
Add Beans and Spices:
Stir in soaked beans, thyme, paprika, cayenne, bay leaves, and broth. Bring to a boil.
Simmer:
Reduce heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beans are tender and creamy. Add more broth or water as needed.
Season:
Remove bay leaves. Season with salt and pepper. For extra creaminess, mash some beans against the side of the pot and stir.
Serve:
Spoon beans and sausage over warm white rice. Garnish with green onions or parsley if desired.