red beans and rice

ingredients:

1/2 tbsp of olive oil

16 oz. of andouille sausage, sliced or cut as desired

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

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

4 cups of chicken stock

2 cups water

2 bay leaves

sea salt, to taste 

cooked 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 the onions, bell peppers, celery, and garlic to the pot and sauté for about 3-5 minutes, until translucent. then add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper to the pot. stir and cook for 1-2 minutes more before adding the sausage back to the pot; stir to combine.

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

bring the red beans and sausage a boil. then, 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 simmer without a lid for an additional 30 minutes to thicken up.

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