• Step 1: Soak the red kidney beans in water overnight or for at least 8 hours. Drain and rinse the beans when ready to use.
• Step 2: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, celery, and bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
• Step 3: Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
• Step 4: Add the sliced andouille sausage to the pot and cook for 3-4 minutes, until lightly browned.
• Step 5: Stir in the drained and rinsed red kidney beans, along with the dried thyme, oregano, and bay leaf. Pour in the chicken or vegetable broth and season with salt and black pepper to taste.
• Step 6: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1-1.5 hours, stirring occasionally, until the beans are very tender and the flavors have melded together.
• Step 7: Remove the bay leaf. Using a potato masher or the back of a spoon, gently mash some of the beans to create a creamy, stew-like consistency.
• Step 8: Serve the Louisiana red beans over steamed white rice. Enjoy!