Red Beans and Rice

Red Beans and Rice 1 lb. dried red kidney beans, picked over 1 1/2 cups water, plus more for soaking beans 13 oz. Andouille sausage, sliced about 1/3-inch thick* 1 Tbsp olive oil 1 large yellow onion, diced (2 cups) 2 large celery ribs, sliced (1 cup) 1 medium red bell pepper, chopped (1 1/4 cups) 4 garlic cloves, minced (1 1/2 Tbsp) 2 tsp chili powder 1 tsp ground cumin 1/2 tsp paprika 1 tsp oregano 1/2 tsp thyme 1/8 tsp cayenne pepper, or to taste (optional) 1 (32 oz) carton low-sodium chicken broth (4 cups) 1/4 cup each chopped fresh parsley and green onions 2 cups white rice, cooked according to package directions Salt and freshly ground black pepper Add beans to a large bowl, pour in enough water to cover beans by 2-inches. Let soak at least 8 hours or overnight, then drain. Heat oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally, until slightly browned, about 5 minutes. Transfer to a plate lined with paper towels, leave rendered fat in pan (there should be about 2 Tbsp). Add onion, celery and bell pepper, saute 3 minutes. Add garlic, chili powder, cumin and paprika, saute 1 minute longer. Pour in chicken broth, 1 1/2 cups water, drained beans, oregano, thyme, cayenne pepper and return sausage to pot. Season with salt to taste (you should only need about 1/4 - 1/2 tsp). Bring mixture to a light boil over medium-high heat. Reduce heat to low, cover and simmer until beans are tender, stirring occasionally, about 1 1/2 - 2 hours. Stir in parsley and green onions. Serve mixture warm with prepared rice.