Emeril Lagasse Red Beans and Rice Recipe

In a large pot, heat the vegetable oil over medium-high heat.

Add the onions, bell pepper, and celery, and sauté until soft.

Add the garlic and sauté for an additional minute.

Add the sausage and sauté for 5 more minutes, stirring occasionally.

Add the soaked beans, bay leaves, and enough water to cover the ingredients by about 2 inches.

Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender.

Remove bay leaves and mash a small amount of beans against the side of the pot to thicken the mixture.

Add salt and pepper to taste.

Serve over cooked white rice, garnished with chopped parsley and green onions.