Baked Double Cheese Onion Dip (Print Version)

# Ingredients:

→ Main

01 - 1 pound dry red beans
02 - 12-14 ounces andouille sausage, sliced ¼-inch thick
03 - 1 large yellow onion, diced
04 - 2 celery ribs, diced
05 - 1 small red bell pepper, diced
06 - 1 small green bell pepper, diced
07 - 6 cloves garlic, minced

→ Seasonings

08 - 1 teaspoon salt, or to taste
09 - 1 teaspoon dried oregano
10 - ½ teaspoon dried thyme
11 - ½ teaspoon paprika
12 - ⅛ teaspoon ground cayenne pepper, or to taste
13 - Freshly ground black pepper, to taste
14 - 2 bay leaves

→ Liquids & Fats

15 - 2 tablespoons olive oil
16 - ½ tablespoon butter
17 - 6-7 cups low sodium vegetable broth

→ Finishing

18 - ½ cup chopped fresh parsley, plus more for garnish
19 - ¼ cup chopped fresh green onions, plus more for garnish
20 - 1½ cups long grain brown or white rice, cooked

# Instructions:

01 - Place dry beans in large pot, cover with water 2 inches above beans. Soak 8 hours or overnight.
02 - Heat oil in Dutch oven over medium heat. Brown sausage slices on both sides. Remove and set aside.
03 - Add butter to pot. Sauté onions 3 minutes, add celery and peppers for 4 minutes, then garlic for 15 seconds.
04 - Stir in salt, oregano, thyme, paprika, cayenne, and black pepper. Cook 1 minute.
05 - Add broth, scraping up browned bits. Add drained beans, browned sausage, and bay leaves.
06 - Bring to boil, reduce heat to low. Cover and simmer 1½-2 hours until beans are tender.
07 - Remove bay leaves. Take 1 cup of beans, mash, and return to pot. Add water if too thick.
08 - Adjust seasonings. Stir in parsley and green onions, cook 5 more minutes.
09 - Serve over cooked rice, garnished with additional parsley and green onions.

# Notes:

01 - Check dry beans for debris before soaking
02 - Can substitute canned beans (2 15-oz cans) with reduced cooking time
03 - Store leftovers separately from rice

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