Louisiana Red Beans and Rice

Sort the beans, discarding stones and damaged beans, then rinse. Place in the large bowl with the 6 cups soaking water. Cover and refrigerate for 8–12 hours. Drain and rinse, discarding the soaking water.

Before preparing the remaining ingredients, wash your hands with soap and water for 20 seconds. Rinse the vegetables under running water, remove damaged areas, and dry before peeling and chopping. Slice the sausage and prepare the vegetables as listed. ([foodsafety.gov](https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety))

Place the sausage in the heavy pot over medium-low heat. Cook for 8–10 minutes, turning occasionally, until browned and some fat has rendered. Transfer the sausage to a plate, leaving the drippings in the pot.

Add the onion, celery, and bell pepper to the drippings. Cook over medium-low heat for 8–10 minutes, stirring frequently, until softened. If the vegetables begin sticking, add 1/4 cup from the reserved water and scrape the bottom. Stir in the garlic, thyme, and cayenne and cook for 1 minute.

Add the drained beans, browned sausage, bay leaves, 3/4 teaspoon salt, and 5 cups fresh cooking water. Scrape up the browned bits. Bring to a full rolling boil, then maintain that boil, uncovered, for 30 minutes before reducing the heat. Stir occasionally and keep the beans submerged, drawing from the reserved water in 1/4-cup additions if necessary. ([fda.gov](https://www.fda.gov/food/chemical-contaminants-pesticides/natural-toxins-food))

Reduce the heat to maintain a gentle simmer and partially cover the pot. Cook for 60–90 minutes, stirring every 15–20 minutes, until the beans are completely tender with no firm, chalky centers. Use any remaining reserved water in 1/4-cup additions if the mixture becomes too thick before the beans soften. Continue cooking beyond the estimated time if necessary.

When the beans are nearly tender, rinse the rice in the strainer and drain well. Bring the 2 cups rice water and remaining 1/4 teaspoon salt to a boil in the saucepan. Stir in the rice, cover, and reduce the heat to low. Cook for 18–20 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 10 minutes, then fluff with a fork.

Remove and discard the bay leaves. Using the wooden spoon, mash roughly 1/2 cup of the tender beans against the side of the pot, leaving the sausage intact. Stir the mashed beans into the liquid and simmer uncovered for 10–15 minutes, stirring frequently, until creamy and thick enough to spoon over rice. If thicker than desired, stir in any unused portion of the reserved water.