INGREDIENTS:
- Red beans
- 1 Tbsp canola oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 Tbsp minced garlic
- 2 Tbsp Creole seasoning
- 1 lb Andouille sausage, broken up
- 1/2 lb red kidney beans (soaked overnight)
- 2 ham hocks
- 3 1/2 cups chicken broth
- 3 bay leaves
- Salt and freshly ground pepper
- 1 tsp red wine vinegar
- 1/2 cup tomato sauce
- 1 Tbsp fresh flat-leaf parsley, minced
- 1/4 cup chopped green onions, divided
- Rice
- 1/4 cup canola oil
- 1 yellow onion, diced
- 1/4 cup unsalted butter, softened
- 1 bay leaf
- 2 tsp salt
- 2 cups jasmine rice
- 3 1/2 cups chicken broth
DIRECTIONS:
To make the red beans, in a Dutch oven over medium-high heat, add oil. When oil shimmers, add onion, bell pepper, and celery and cook until onion is translucent, 5-7 minutes. Add garlic, Creole seasoning and sausage and cook until sausage is browned, 5-7 minutes. Add beans, ham hocks, broth, bay leaves, and season with salt and pepper. Bring to a boil, reduce to a simmer and cook, partially covered, 1 hour. Stir and continue to cook for 1 more hour. Add tomato sauce, parsley, and half of green onions and continue to cook, about 30 minutes.
Meanwhile, to make the rice, in a large saucepan over medium-high, add oil. Add onion, butter, bay leaf and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.
Add rice, and stir well. Add broth and bring mixture to a boil. Reduce heat to low, cover and cook for 15 minutes. Remove pan from heat, and let stand 5 minutes covered. Fluff rice with a fork. Serve rice with red beans.