Louisiana-Style Red Beans & Rice

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

Drain and rinse beans, then transfer to a 5- to 6-qt. pot. Cover with 2 qt. 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.

When beans have about 15 minutes left in their cooking time, in a large skillet over medium-high heat, heat 1 Tbsp. 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.

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

In same skillet over medium heat, combine celery, bell pepper, and remaining onion; season with 1/2 tsp. 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.

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.

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