My Red Beans and Rice

Updated on September 13, 2021

Total Time:

12 hrs 5 mins

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• 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

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.

I Made It

Nutrition Facts (per serving)

508Calories9g Fat81g Carbs27g Protein

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Nutrition FactsServings Per Recipe6Calories508% Daily Value *Total Fat9g12%Saturated Fat4g20%Cholesterol27mg9%Sodium2124mg92%Total Carbohydrate81g29%Dietary Fiber22g78%Total Sugars8gProtein27gVitamin C35mg174%Calcium157mg12%Iron8mg46%Potassium1508mg32%

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