As far as I'm concerned, any day is a good day for this dish! Nothing better than a flavorful pot of Red Beans with Andouille Sausage served over rice.
1 pkg of Red Beans
1 Tbls olive oil
1 white onion, chopped
1 bell pepper, seeded and chopped
Chopped fresh parsley, about 1 handful
3 garlic cloves, minced
1 Tbls Tony Chachere’s seasoning
14 – 16 oz Andouille Sausage, sliced into rounds (If you cannot get andouille, you could use a kielbasa)
1 ham hock
1 quart of chicken broth
1 ½ cup water
Prepare the red beans. Soak overnight in water. Or, you can use the fast prep method described on the package. Do not use canned red beans. This recipe requires the long cooking time.
Heat the oil in a soup pot. (Make sure that you use a large enough pot so that there is room for the beans to boil for a prolonged period of time. The blue pot in my picture below was not large enough. I ended up having to transfer the mixture to a larger pot.)
Add the garlic to the oil and cook until it starts to sizzle. Be careful not to let it burn. Add onions to the pot and cook until translucent.
Add the bell pepper and parsley to the pot. Cook until the vegetables wilt.