Rating: 5 stars
26 Ratings
  • 5 star values: 25
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is the creamy red beans and rice everyone asks me to make.

Recipe Summary

cook:
3 hrs 55 mins
additional:
8 hrs
total:
12 hrs 5 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.

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  • 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.

Nutrition Facts

508 calories; protein 26.8g; carbohydrates 80.5g; fat 9.3g; cholesterol 27.4mg; sodium 2123.8mg. Full Nutrition
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