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 ½ teaspoons creole seasoning
1 teaspoon kosher salt
¼ teaspoon black pepper
1 pound dried red beans already soaked overnight and drained
Cooked rice to serve with beans
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.