Louisiana Style Red Beans and Rice with Sausage

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  Beans, Red, Dry(454g)
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  Vegetable oil(30g)
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  Andouille Sausage, Pork, Smoked(397g)
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  Yellow Onion
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  Bell Pepper
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  Celery
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  Garlic(240g)
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  Paprika, Smoked(10g)
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  Oregano, Dried(5g)
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  Thyme, Dried(5g)
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  Garlic powder(3g)
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  Onion powder(3g)
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  Cayenne Pepper, Ground(1g)
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  1/4 tsp freshly cracked black pepper ($0.04)
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  2 bay leaves ($0.20)
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  6 cups water ($0.00)
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  Parsley, Fresh(60g)
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  1 Tbsp Salt, Or To Taste ($0.09)
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  White Rice(360g)
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  Green Onion (Scallion)

Instructions

1. 1Soak the dry beans in a large bowl with double their volume of water in the refrigerator overnight (or at least 8 hours).
2. 2Slice the andouille sausage into ¼-inch rounds. Heat the vegetable oil in a large pot over medium heat, add the sausage, and cook for 5–7 minutes, stirring occasionally, until the edges are browned and rendered. Remove the sausage with a slotted spoon to a clean bowl and set aside.
3. 3Dice the onion, bell pepper, and celery; mince the fresh garlic. Add all three to the pot and sauté over medium heat for 6–8 minutes, stirring occasionally and scraping up any browned bits from the bottom, until the onion is translucent and soft.
4. 4Add the smoked paprika, oregano, thyme, garlic powder, onion powder, and cayenne pepper to the pot. Stir constantly for 1 minute over medium heat until fragrant.
5. 5Drain and rinse the soaked beans, then add them to the pot along with 6 cups of water. Stir to combine, place a lid on the pot, and bring to a boil over medium-high heat (about 8–10 minutes). Once boiling, reduce heat to medium-low, replace the lid, and simmer for 1 hour, stirring occasionally and replacing the lid each time.
6. 6After 1 hour, the beans should be tender. Remove the lid and use the back of a spoon to smash some of the beans against the side of the pot, repeating for 30 minutes over medium heat without the lid, until the mixture thickens and darkens.
7. 7While the beans finish simmering, combine the white rice with 3 cups of water in a sauce pot with a lid. Bring to a boil over high heat (about 5 minutes), then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes, then fluff with a fork.
8. 8Stir the reserved sausage and fresh parsley back into the red beans, taste, and add salt as needed (start with 1 teaspoon). Divide the red beans evenly into 6 airtight containers while hot, top each with a portion of the cooked rice, and garnish with sliced green onions before serving or storing.