Red Beans and Rice

Heat oil or butter in a large pot over medium heat. Add the onion, bell pepper, and celery. Sauté for 5–6 minutes until softened and aromatic.
Stir in the garlic, smoked paprika, thyme, cayenne, black pepper, salt, and oregano. Cook for 1 minute to bloom the spices.
Add the red kidney beans, chicken broth, and bay leaf. Stir well and bring to a gentle simmer.
Add the sliced sausage (browned in a separate pan for extra flavor if preferred), and reduce the heat to low. Let the pot simmer uncovered for 30–40 minutes, stirring occasionally.
For a creamier texture, mash a few beans with the back of a spoon during the last 10 minutes of cooking.
Taste and adjust seasoning as needed. Remove and discard the bay leaf.
Serve hot over fluffy cooked white rice.
Garnish with chopped parsley or green onions for a fresh finish.

Vegetarian Option: Omit sausage and use vegetable broth. Add smoked paprika or liquid smoke for depth.
Spicy Lovers: Stir in hot sauce or increase cayenne for added heat.
Slow Cooker Friendly: Combine all ingredients except rice and cook on low for 6–8 hours.
From Scratch Beans: Use 1.5 cups dried kidney beans soaked overnight, then simmer for 1.5–2 hours before adding other ingredients.
Extra Hearty: Add chopped ham or leftover roast chicken along with the sausage.

Brown the sausage first to develop flavor and a crispy texture.
Use long-grain white rice or even brown rice for a healthier spin.
Make it ahead: Flavors improve after a day in the fridge—ideal for meal prep.
Cornbread on the side makes the perfect complement to soak up every last spoonful.
If the mixture gets too thick, stir in a splash of broth or water to loosen before serving.

Red beans and rice is the kind of dish that tastes like home—warm, filling, and full of soul.