Rinse the red beans under cold water, removing any debris. Place them in a large bowl and cover with water. Soak the beans overnight (or at least 6-8 hours). Drain before use.

Chopping Vegetables

Chop the onion, green bell pepper, and celery into small pieces. Mince the garlic cloves.

Preparing Sausage

Slice the Andouille sausage into thin rounds.

Cooking

Sautéing Vegetables

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

Adding Garlic and Spices

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

Cooking the Sausage

Add the sliced Andouille sausage to the pot and cook for another 5 minutes, stirring occasionally.

Simmering the Beans

Add the soaked red beans, water, bay leaves, and bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for about 1-1.5 hours, or until the beans are tender.

Cooking the Rice

In a separate pot, bring 1 cup of water to a boil. Add the long grain white rice and a pinch of salt. Cover and reduce heat to low. Cook for about 15-20 minutes until the rice is fluffy.

Combining and Serving

Once the beans are tender and the mixture has thickened, remove bay leaves. Serve the red beans over a bed of rice and enjoy!