Savory Red Beans with Sausage and Rice - chefmelt

Ingredients

• 340 g andouille sausage, cut into 6 mm thick slices
• 450 g dried red beans
• 15 g fresh parsley, chopped, plus some for garnish
• 6 g green onions, chopped, with extra for sprinkling later
• 2 celery sticks, diced
• 1 onion (yellow and large), chopped up
• 2 tablespoons olive oil
• 7 g unsalted butter
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 6 garlic cloves, finely minced
• 1/2 teaspoon paprika
• 1 teaspoon oregano (dry)
• 2 bay leaves
• 1 teaspoon salt (adjust based on your taste)
• 1/8 teaspoon cayenne (use less or more depending on how spicy you like it)
• 1/2 teaspoon thyme (dried)
• Fresh-cracked black pepper, as much as you'd like
• 1.4 to 1.65 litres chicken or veggie broth (low-sodium preferred)
• 300 g cooked long-grain rice (white or brown)