Rinse the red beans under cold water to remove any dirt. Place the beans in a bowl, cover them with water, and let them soak overnight (or at least 8 hours). Drain and set aside.

Prepare the Vegetables

Dice the onion, bell pepper, and celery. Mince the garlic and set all the vegetables aside.

Cooking

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

Add Garlic and Spices

Stir in the minced garlic, thyme, paprika, cayenne pepper, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.

Combine Beans and Broth

Add the soaked and drained red beans to the pot along with the bay leaves and chicken or vegetable broth. Bring the mixture to a boil.

Simmer

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the beans are tender.

Cook the Rice

In a separate pot, cook the long grain white rice according to package instructions. Typically, combine 1 cup rice with 2 cups of water, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.

Serve

Once the beans are tender and the rice is cooked, serve the beans over the rice. Garnish with sliced green onions.