My Red Beans and Rice

Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.

Heat a skillet over medium heat; cook sausage until cooked through 10 to 15 minutes. Transfer sausage to a work surface and slice.

Heat butter in a skillet over medium heat; cook and stir onions bell pepper celery and bay leaves until softened about 5 minutes. Add sausage ham and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned about 10 minutes. Stir drained beans into sausage mixture.

Mix chicken broth garlic and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.

Stir tomato sauce vinegar and 1/2 of the green onions into bean mixture slightly smashing beans with a potato masher. Simmer uncovered until thickened and beans are tender about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.