Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 cup finely chopped onions
  • ½ cup finely chopped celery
  • ½ cup finely chopped bell peppers
  • 3 85g 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 teaspoon creole seasoning
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper (up to 1/4 tsp but taste later)
  • 1 pound dried red beans (already soaked overnight and drained)
  • Cooked rice to serve with beans

Instruction

  • In a large pot, heat olive oil over medium heat. Add chopped onions, celery and bell peppers and cook about 10-12 minutes or until they begin to caramelize and tenderize. Next add in sausage and brown for about 4-5 minutes. Add in minced garlic and cook for 1 minute making sure not to burn.
  • Turn heat up to medium high and add chicken stock, water, worcestershire sauce, hot sauce, creole seasoning, salt and pepper then stir in red beans.
  • 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.