white riceprepared according to package, I use Mahatma
The night before cooking, pour cold water over your red beans to cover. Soak overnight, drain beans in the morning, discard soak water and rinse with fresh, cool water. It is important to rinse with cold water to start the rehydration process.
It's time for the Holy Trinity! Chop your onions, celery and Bell pepper.
Heat olive oil and melt butter in large, heavy pot, over medium heat. Once butter is melted, add half the Holy Trinity mix, half the Creole seasoning, Andouille and Tasso. Increase heat to medium hight and cook mixture, stirring frequently, for about 10 minutes.
Add drained red beans to the pot and cook for another 5 minutes, stirring occasionally.
Add garlic and remaining Holy Trinity and Creole seasoning to the pot, sauté for another 5 minutes, stirring throughout.
Add stock and bay leaves to the pot and bring to a boil. Reduce heat to simmer, and allow to simmer for at least 2 hours, uncovered, stirring frequently. Make sure the beans are covered with liquid throughout, adding stock, if necessary.
After two, or so, hours, add the tomato sauce, parsley and one half of the green onions. This mixture will need to cook for about another hour, so it's time to make the rice.
The rice is important, and I always use Mahatma Extra Long Grain Enriched rice. It's 2 to 1: 2 cups of water and 1 cup of rice, or 4 cups of water and 2 cups of rice, etc. Follow the simple instructions! Let it be. Don't overcook, don't over stir.
Once rice has cooked and rested, and red beans have cooked for an hour, or so, with the tomato sauce, remove bay leaves. Mound a half cup of rice onto your serving dish (big pasta bowls work perfectly), cover with a heaping helping of red beans and sprinkle with green onion. Make sure to have lots of your favorite hot sauce on the table and a loaf of crusty French bread.