Red Beans and Rice

Steps

1. Soak 1 pound of red beans overnight, then drain and rinse.
2. Thinly slice 1 pound of Andouille sausage on a diagonal.
3. Chop yellow onion, celery, and green bell pepper (the Cajun holy trinity).
4. Heat 2 tablespoons olive oil in a large pot or dutch oven over medium heat.
5. Sear the sausage slices in batches for 4-6 minutes per side until browned; remove to a plate.
6. Add the onion, celery, and bell pepper to the pot; sauté for 8-10 minutes until caramelized.
7. Add 4 minced garlic cloves, 2 teaspoons Cajun seasoning, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; stir for 1 minute.
8. Return sausage to the pot; add soaked beans, 6 cups chicken broth, and 2 bay leaves.
9. Bring to a boil, then reduce to a simmer, cover, and cook for 1 hour stirring occasionally.
10. Remove lid and continue cooking for another 30 minutes until beans are tender and liquid has reduced.
11. Optionally smash some beans against the side of the pot to thicken the mixture.
12. Stir in sliced green onions and 1/4 cup chopped fresh parsley.
13. Serve over cooked rice.