My Creole Red Beans with Rice

1. 1

   Put the red beans in a large container, cover with several inches of cool water, and let sit for 8 hours to overnight. Drain.

2. 2

   Heat a skillet over medium heat; cook the sausage until cooked through, 10 to 15 minutes. Move the sausage to a work surface and slice it.

3. 3

   Melt the butter in a skillet over medium heat; cook and stir the onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add the sausage, ham, and 1/2 of the Creole seasoning; cook over medium-high heat, stirring, until lightly browned, about 10 minutes. Stir the drained beans into the sausage mixture.

4. 4

   Stir the chicken broth, garlic, and remaining Creole seasoning into the bean mixture; cover the skillet and simmer on low for 3 hours.

5. 5

   Stir the tomato sauce, vinegar, and 1/2 of the green onions into the bean mixture, lightly mashing some beans with a potato masher. Simmer, uncovered, until thickened and the beans are tender, about 30 minutes more. Stir the remaining green onions and the parsley into the beans and serve over cooked rice.

• Calories 785.29 kcal High
• Protein 33.95 g Good Source
• Carbs 110.12 g Moderate
• Total Fat 22.31 g High
• Saturated Fat 7.99 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 72.17 mg High
• Sodium 1963.74 mg High
• Fiber 9.64 g Good Source
• Sugar 11.5 g High
• Added Sugar 0.34 g Low Source
• Calcium 87.25 mg Low Source
• Iron 6.68 mg Good Source
• Potassium 1118.81 mg Good Source
• Vitamin A 269.68 mcg_rae Good Source
• Vitamin C 13.02 mg Moderate
• Vitamin D 0.07 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅