1-First, soak the 1 lb dry red beans overnight in a large bowl with twice their volume in water, refrigerated. This step helps soften them and cuts down cooking time. Once soaked, drain and rinse the beans thoroughly to prepare for the pot.

2-Next, slice the 14 oz Andouille sausage into rounds and cook it in 2 tablespoons of cooking oil over medium heat until browned, then set it aside. Now, dice the 1 yellow onion, 1 green bell pepper, and 3 ribs celery; mince the 4 cloves garlic. Add these veggies and garlic to the pot with the sausage fat and sauté until the onions soften, using the vegetables’ moisture to lift any browned bits.

3-Add the spices 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 and stir for one minute to release their flavors. For more ideas on grilling, try our guide on sausage and veggie foil packs to complement this recipe.

4-Then, add the drained beans and 6 cups of water to the pot, stir well, cover, and bring to a boil over medium-high heat. Reduce to medium-low and simmer for 1 hour, stirring occasionally. After that, smash some beans against the pot side with a spoon and simmer uncovered for 30 minutes to thicken.

5-While the beans cook, prepare the rice by combining 1.5 cups long grain white rice with 3 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, then let it sit for 5 minutes before fluffing. Finally, stir in the cooked sausage and 1/4 cup chopped parsley, seasoning with up to 1 tablespoon salt to taste. Serve over rice and garnish with 3 sliced green onions.