New Orleans-Style Red Beans and Rice

New Orleans-Style Red Beans and Rice is a beloved dish that embodies the rich culinary traditions of the South. Packed with flavors and a satisfying mix of ingredients, this dish is a staple in many households, particularly on Mondays after a weekend of cooking.

1. Ingredients:
   • 1 pound dried red beans, rinsed and soaked overnight
   • 1 tablespoon olive oil
   • 1 onion, diced
   • 1 green bell pepper, diced
   • 2 celery stalks, diced
   • 3 cloves garlic, minced
   • 1 teaspoon dried thyme
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon cayenne pepper (adjust to taste)
   • 1 bay leaf
   • 6 cups chicken broth (or vegetable broth)
   • 1 pound smoked sausage, sliced (optional)
   • 2 cups cooked white rice
   • Salt and pepper, to taste
   • Chopped green onions, for garnish
   Directions:
   1. In a large pot, heat olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté until softened, about 5-7 minutes.
   2. Stir in the minced garlic, thyme, smoked paprika, cayenne pepper, and bay leaf. Cook for an additional minute until fragrant.
   3. Add the soaked red beans and chicken broth to the pot. If using, add the sliced smoked sausage. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beans are tender.
   4. Remove the bay leaf and season with salt and pepper to taste. If the mixture is too thick, you can add more broth or water to reach your desired consistency.
   5. Serve over cooked white rice and garnish with chopped green onions.
   Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
   Kcal: 350 kcal per serving | Servings: 6 servings

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