New Orleans-Style Red Beans and Rice

Difficulty: Easy
Servings: 8
Nutritional Information (per serving): Calories 391, Total Fat 14 g, Saturated Fat 4 g, Carbohydrates 40 g, Dietary Fiber 16 g, Sugar 3 g, Protein 27 g, Cholesterol 47 mg, Sodium 1033 mg
Total Time: 4 hours 15 minutes
Preparation: 15 minutes
Cooking: 4 hours

2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound boiled ham, cut into 1/2-inch cubes
6 ounces smoked sausage, sliced crosswise into 1/4-inch rounds (about 1 cup)
1 pound dried red beans, rinsed, sorted, soaked overnight, and drained
3 tablespoons chopped garlic
8 to 10 cups water
Steamed rice, for serving

Whip up this soul-warming New Orleans-Style Red Beans and Rice and transport your taste buds to the Crescent City! Bursting with smoky ham, spicy sausage, and creamy beans simmered to perfection, it's the ultimate comfort food that'll have everyone coming back for seconds.

Instructions:

Heat the oil in a large pot over medium-high heat. Saut the onions, bell peppers, celery, salt, cayenne, black pepper, and thyme for about 5 minutes until fragrant and softened. Toss in the bay leaves, ham, and sausage, cooking for another 5-6 minutes to build those irresistible flavors.
Stir in the soaked beans, garlic, and enough water to cover. Bring to a boil, then reduce to medium heat and simmer uncovered for about 2 hours, stirring occasionally. Add water if it thickens too muchkeep it hearty!
Mash about half the beans against the pot's side with a wooden spoon for that signature creamy texture. Simmer another 1 1/2 hours, stirring now and then, until beans are tender and soupy. Adjust water for the perfect consistency.
Discard bay leaves and serve piping hot over fluffy steamed white rice. Dig in and savor the magic!

Recipe adapted from Emeril Lagasse. Your kitchen's about to come alivelet's cook!