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Classic Red Beans and Rice

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PREP TIME
10 min
COOKING TIME
235 min
TOTAL TIME
725 min
SERVINGS
6 servings
Lunch Dinner
Classic Red Beans and Rice
Ingredients
  • 1 pound dried red beans
  • 3 andouille sausage links
  • 2 tablespoons butter
  • 2 cups minced onions
  • 1 cup minced green bell pepper
  • 1/2 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
  • 1/2 cup chopped green onions, divided
  • 2 tablespoons chopped fresh parsley
  • 3 cups cooked rice, or to taste
Instructions
1
Begin by submerging the red beans in a substantial amount of cold water, covering them completely; allow to sit for an extended period of time, ideally overnight. Remove the beans from the water and discard the liquid.
2
Next, heat a cooking vessel over medium temperature; cook the sausage until it reaches a fully cooked state, taking around 10 to 15 minutes. Transfer the cooked sausage to a flat surface and slice it into smaller pieces.
3
In a separate cooking vessel, melt butter over medium heat; cook the onions, bell pepper, celery, and bay leaves until they become soft and tender, approximately 5 minutes. Add the cooked sausage, ham, and half of the Creole seasoning; sauté over medium-high heat until lightly browned, around 10 minutes. Stir the drained beans into the sausage mixture.
4
Combine chicken broth, garlic, and the remaining Creole seasoning with the bean mixture; cover the cooking vessel and simmer on low for 3 hours.
5
Subsequently, stir tomato sauce, vinegar, and half of the green onions into the bean mixture; use a potato masher to gently crush the beans. Simmer, uncovered, until the mixture thickens and the beans become tender, approximately 30 minutes more. Mix the remaining green onions and parsley into the beans; serve over cooked rice.