My Red Beans and Rice

My Red Beans and Rice

Creamy red beans are rice with sliced andouille sausage is always a crowd-pleaser at get-togethers and weeknight dinner.

Preparation Time
10 mins
Cooking Time
3 hr
Total Time
3 hr 10 mins
Calories
508 Calories

Recipe Instructions

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

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • 4 bay leaves
  • 1 cup tomato sauce
  • ½ cup minced celery
  • 2 tablespoons chopped garlic
  • 2 teaspoons vinegar
  • 1 pound dried red beans
  • 7 cups chicken broth
  • 2 tablespoons Creole seasoning, divided
  • 1 cup minced green bell pepper
  • 3 andouille sausage links
  • 2 cups minced onions
  • 1 slice ham steak, cubed, or more to taste
  • ½ cup chopped green onions, divided
  • 3 cups cooked rice, or to taste

Categories

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