Louisiana-Style Red Beans & Rice

1. Stage

Pick through beans to remove any rocks or broken beans. Place beans in a large plastic container with a lid. Add 2 tablespoons salt and 10 cups water, stirring to dissolve salt. Cover with lid and let beans soak at least 8 hours or up to overnight.

2. Stage

Drain and rinse beans, then transfer to a 5- to 6-quart pot. Cover with 2 quarts fresh water. Add bay leaves and half of onion and bring to a boil over high heat. Reduce heat to medium and continue to cook, stirring occasionally and mashing some beans against side of pot with a wooden spoon, until starting to thicken, about 1 hour.

3. Stage

When beans have about 15 minutes left in their cooking time, in a large skillet over medium-high heat, heat 1 tablespoon oil. Add ham and cook, stirring occasionally, until starting to brown, 7 to 9 minutes. Using a slotted spoon, transfer ham to pot with beans.

4. Stage

In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook sausage, stirring occasionally, until starting to brown, 7 to 9 minutes. Using slotted spoon, transfer sausage to pot with beans.

5. Stage

In same skillet over medium heat, combine celery, bell pepper, and remaining onion; season with 1/2 teaspoon salt. Cook, stirring occasionally, until onions start to soften, 4 to 5 minutes. Add garlic and thyme and cook, stirring, until fragrant, 1 to 2 minutes more.

6. Stage

Stir in broth to deglaze pan, then add to pot with beans. Bring to a simmer and cook, stirring occasionally, until liquid is the texture and thickness of gravy, about 30 minutes. Discard bay leaves.

7. Stage

Divide rice and bean mixture among bowls. Top with parsley.