My Rice with Red Beans

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My Rice with Red Beans

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.

Nutrition Facts (per serving)

508Calories9g Fat81g Carbs27g Protein
None
Nutrition FactsServings Per Recipe6Calories508% Daily Value *Total Fat9g12%Saturated Fat4g20%Cholesterol27mg9%Sodium2124mg92%Total Carbohydrate81g29%Dietary Fiber22g78%Total Sugars8gProtein27gVitamin C35mg174%Calcium157mg12%Iron8mg46%Potassium1508mg32%
None

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