Name: My Red Beans and Rice
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Dried red beans - 1 pound; Andouille sausage links - 3; Butter - 2 tablespoons; Minced onions - 2 cups; Minced green bell pepper - 1 cup; Minced celery - ½ cup; Bay leaves - 4; Ham steak, cubed, or more to taste - 1 slice; Creole seasoning, divided - 2 tablespoons; Chicken broth - 7 cups; Chopped garlic - 2 tablespoons; Tomato sauce - 1 cup; Vinegar - 2 teaspoons; Chopped green onions, divided - ½ cup; Chopped fresh parsley - 2 tablespoons; Cooked rice, or to taste - 3 cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - My Red Beans and Rice

1. Dried red beans - 1 pound

2. Andouille sausage links - 3

3. Butter - 2 tablespoons

4. Minced onions - 2 cups

5. Minced green bell pepper - 1 cup

6. Minced celery - ½ cup

7. Bay leaves - 4

8. Ham steak, cubed, or more to taste - 1 slice

9. Creole seasoning, divided - 2 tablespoons

10. Chicken broth - 7 cups

11. Chopped garlic - 2 tablespoons

12. Tomato sauce - 1 cup

13. Vinegar - 2 teaspoons

14. Chopped green onions, divided - ½ cup

15. Chopped fresh parsley - 2 tablespoons

16. Cooked rice, or to taste - 3 cups

How to cook deliciously - My Red Beans and Rice

1. Stage

Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.

2. Stage

Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice.

3. Stage

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. Stage

Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.

5. Stage

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.