New Orleans-Style Red Beans and Rice

Rinse and sort the red kidney beans, removing any debris. Soak them overnight in a large bowl of water, or use the quick-soak method by boiling them for 2 minutes, then letting them sit, covered, for 1 hour. Drain before cooking.

In a large pot, heat the vegetable oil over medium heat. Add the smoked sausage slices and cook until they begin to brown, about 5 minutes. Remove the sausage and set aside.

In the same pot, add the chopped onion, green bell pepper, and celery. Sauté until the vegetables are tender, about 5 minutes.

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Return the browned sausage to the pot. Add the drained red beans, bay leaves, dried thyme, cayenne pepper, salt, and black pepper. Pour in enough water to cover the mixture by about 2 inches.

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2 to 3 hours, or until the beans are tender and the flavors have melded together. Stir occasionally and add more water if necessary to keep the beans submerged.

Once the beans are tender, remove the bay leaves. Taste and adjust seasoning as needed.

Serve the red beans over the cooked white rice. Optionally, garnish with chopped green onions or parsley.