Step 1: Prepare the Beans

If using dried beans, rinse them under cold water and check for any small debris. Place them in a large pot and cover with water. Let them soak for at least 4 hours, or overnight if possible. If using canned beans, simply drain and rinse them well.

Step 2: Sauté the Vegetables

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables soften and become fragrant.

Step 3: Add the Garlic and Sausage

Add the minced garlic and sliced sausage to the pot. Stir everything together and cook for another 2-3 minutes, allowing the garlic to become fragrant and the sausage to brown slightly.

Step 4: Add Seasonings and Broth

Now, add the smoked paprika, dried thyme, bay leaves, cayenne pepper, salt, and black pepper. Stir to combine the seasonings with the vegetables and sausage. Pour in the chicken broth and bring the mixture to a boil.

Step 5: Simmer the Beans

Add the soaked (or canned) beans to the pot. Reduce the heat to low, cover, and let everything simmer for 1.5-2 hours, stirring occasionally. If the beans start to dry out, you can add more water or broth.

Step 6: Cook the Rice

While the beans are simmering, prepare the rice. In a separate pot, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Lower the heat, cover, and let it cook for 15-20 minutes, or until the rice is fluffy and tender.

Step 7: Combine and Serve

Once the beans have cooked and the flavors have melded together, remove the bay leaves from the pot. Serve the red beans over a bed of fluffy white rice. For added flavor, garnish with freshly chopped parsley or green onions.