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My Red Beans and Rice
My Red Beans and Rice
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Prep Time:
10 minutes
Cook Time:
235 minutes
Total Time:
725 minutes
Indulge in decadent creamy red beans and rice with savory andouille sausage – a guaranteed hit for gatherings and dinners!
Ingredients:
  • 1 pound dried red beans
  • 3 andouille sausage links
  • 2 tablespoons butter
  • 2 cups minced onions
  • 1 cup minced green bell pepper
  • 0.5 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
  • 0.5 cup chopped green onions, divided
  • 2 tablespoons chopped fresh parsley
  • 3 cups cooked rice, or to taste
Instructions:
  • In a large container, generously cover red beans with cool water and soak for 8 hours or overnight. Drain before using.
  • 1. Preheat a skillet over medium heat and cook the sausage until it is perfectly cooked through, which should take around 10 to 15 minutes. Then, transfer the succulent sausage to a work surface and proceed by slicing it into perfect pieces.
  • In a skillet over medium heat, melt butter and saute onions, bell pepper, celery, and bay leaves until softened, around 5 minutes. Add sausage, ham, and half of the Creole seasoning, and continue to cook over medium-high heat until lightly browned, about 10 minutes. Finally, mix in the drained beans to combine with the flavorful sausage mixture.
  • Combine the chicken broth, garlic, and the rest of the Creole seasoning with the beans; cover and let it simmer on low for 3 hours.
  • Combine tomato sauce, vinegar, and half of the green onions with the bean mixture, gently crushing the beans with a potato masher. Cook uncovered until thickened and beans are tender, about 30 minutes. Stir in the rest of the green onions and parsley, then serve over cooked rice.

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