my red beans and rice

Ingredients

• Servings: 6
• 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 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

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 55 mins

Ready Time: 12 hrs 5 mins


• 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 seasoning; saute over medium-high heat until lightly browned, about 10 minutes. stir drained beans into sausage mixture.
• mix chicken broth, garlic, and remaining 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.