My Red Beans and Rice

My Red Beans and Rice
  • 1 pound dried red beans
  • 3 andouille sausage links
  • 2 tablespoons butter
  • 2 cups minced onions
  • 1 cup minced green bell pepper
  • 1/2 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
  • 1/2 cup chopped green onions, divided
  • 2 tablespoons chopped fresh parsley
  • 3 cups cooked rice, or to taste


  1. Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  2. Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice.
  3. 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.
  4. Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
  5. 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.

04/07/2018
My Red Beans and Rice, recipe PT15M PT1H 5 455 calories

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