New Orleans-Style Red Beans and Rice with Andouille Sausage

Ingredients

• 450 g dry red beans
• 30 ml olive oil
• 350-400 g andouille sausage, sliced into 6 mm rounds
• 7 g butter
• 1 large yellow onion, diced
• 2 celery ribs, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 6 cloves garlic, minced
• 5 g salt, or to taste
• 1 g dried oregano
• 1/2 g dried thyme
• 1/2 g paprika
• 0.1 g ground cayenne pepper, or to taste
• Freshly ground black pepper, to taste
• 1 1/2-1.7 litres low-sodium vegetable broth or chicken broth
• 2 bay leaves
• 30 g chopped fresh parsley, plus extra for garnish
• 10 g chopped fresh green onions, plus extra for garnish
• 270 g long grain brown or white rice, cooked as per package instructions