Ingredients
6
6 servings
- •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
Instructions
- Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice.
- 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.
- Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 508
- Carbohydrate: 81g
- Fat: 9g
- Fiber: 22g
- Protein: 27g
- Sugar: 8g
Related Recipes
Red Beans and Rice with Sausage
Chef John's Red Beans and Rice
Healthy Red Beans and Rice
Instant Pot® Red Beans and Rice with Sausage
Cajun Red Beans
Quick Red Beans and Rice
Jessica's Red Beans and Rice
Authentic Louisiana Red Beans and Rice
Cajun-Style Red Bean and Rice Soup
Red Beans
Instant Pot Red Beans and Rice
