Red Beans

By bonitariley

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped chopped bell peppers
• 3 chicken andouille sausage links, cut into small pieces
• 1 tablespoon minced garlic
• 2 cups chicken stock
• 5 cups water
• 1 tablespoon worcestershire sauce
• 1 tablespoon hot sauce
• 1 1/2 teaspoons creole seasoning
• 1 pound bag of dried red beans (already soaked overnight and drained)
• Salt and pepper to taste
• Cooked rice to serve with beans

Preparation

Step 1

In a large pot, heat olive oil over medium heat.
Add chopped onions, celery and bell peppers and cook until they begin to caramelize and tenderize.
Next add in sausage and brown.
Add in minced garlic and cook for 2 minutes making sure not to burn.
Turn heat up to medium high and add chicken stock, water, worcestershire sauce, hot sauce and creole seasoning then stir in red beans.
Season with salt and pepper to taste.
Bring liquid to a boil then turn heat down to low, cover with lid and cook for 2 - 2½ hours until beans are tender and liquid as thickened.
Check flavor of beans and season with salt and pepper to taste, stir and turn off heat.
Let cool for 15 minutes and allow beans to continue thickening.
Serve with rice.