Description
This is the creamy red beans and rice everyone asks me to make.
Ingredients
- 1 pound dried red beans
- 3 andouille sausage links
- 2 tablespoons butter
- 2 cups minced onions
- 1 cup minced green bell pepper
- ½ cup minced celery
- 4 bay leaves
- 1 slice ham steak, cubed, or more to taste
- 2 tablespoons Creole seasoning, divided
- 7 cups chicken broth
- 2 tablespoons chopped garlic
- 1 cup tomato sauce
- 2 teaspoons vinegar
- ½ cup chopped green onions, divided
- 2 tablespoons chopped fresh parsley
- 3 cups cooked rice, or to taste
Instructions
- Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Heat a skillet over medium heat; cook sausage until cooked through
- 10 to 15 minutes. Transfer sausage to a work surface and slice.
- Heat butter in a skillet over medium heat; cook and stir onions
- bell pepper
- celery
- and bay leaves until softened
- about 5 minutes. Add sausage
- ham
- and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned
- about 10 minutes. Stir drained beans into sausage mixture.
- Mix chicken broth
- garlic
- and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
- Stir tomato sauce
- vinegar
- and 1/2 of the green onions into bean mixture
- slightly smashing beans with a potato masher. Simmer
- uncovered
- until thickened and beans are tender
- about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.
Prep Time: 10 mins
Cook Time: 3 hrs 55 mins
Total Time: 12 hrs 5 mins
Servings: 6