If using dried beans, soak 1 cup of dried red beans in water overnight to reduce cooking time and ensure even cooking.

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat, then add 1 finely chopped onion, 2 diced celery stalks, and 1 diced bell pepper, and cook for 5-7 minutes until vegetables are tender.

Stir in 4 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, and 1/2 teaspoon cayenne pepper, and cook for 1-2 minutes until fragrant.

Add the soaked (or 2 cans, drained and rinsed) red beans to the pot and stir to coat with the spice mixture.

Pour in 4 cups of chicken broth, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30-40 minutes until beans are tender and creamy.

Meanwhile, cook 2 cups of rice according to package instructions, approximately 20 minutes.

Season the beans with salt and pepper to taste, then serve the red beans over the cooked rice while hot.