INGREDIENTS

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1 pound dry red kidney Beans

3 bay leaves

8-10 cups water

1 pound Andouille Sausage (or kielbasa sausage) (sliced)

3 cups cubed ham (from ham steak or simply add a ham hock into the pot)

3 celery stalks (diced)

1 large yellow onion (chopped)

1 green been pepper (chopped)

4 cloves garlic (minced)

3 tablespoons dried parsley flakes

2 teaspoons Tony Chachere Creole Seasoning, plus more to taste

2 teaspoon Tony Chachere BOLD Creole Seasoning, plus more to taste

1 bunch green onions (diced)

several dashes of hot sauce, to each bowl

8 cups cooked rice (to serve)

DIRECTIONS

In an extra-large stockpot, add red kidney beans. Fill water to top then cover with foil. Let beans soak at least 12 hours or more. I soak them overnight or about 14 hours.

Drain water from beans. In a large stockpot, combine beans, bay leaves, and 8-10 cups of water. Bring to boil; 30 minutes. Stir occasionally.

In a separate saucepan, add diced andouille sausage, celery, green pepper, and diced onions. Brown over medium heat, stirring occasionally, about 4 minutes. Add in garlic and ham. Cook 2 minutes. Add mixture to red beans pot.

Reduce heat to medium-low and simmer ( I usually set the heat to level 3 or 4), uncovered, about 2 hours, stirring occasionally. Beans should thicken in the pot.

With 30 minutes remaining, add in Creole Seasonings and dried parsley. Add more or less, according to taste preference. Continue to cook until the beans are tender and creamy.

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TIP: The texture should not be soupy or watery. If it is, simply keep cooking until the mixture is very thick and almost paste-like.

Remove from the heat. Remove bay leaves.

Serve with cooked rice. Spoon beans into a dish. Add chopped green onions.

Add several dashes of hot sauce. Serve with rice in the same bowl.

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