Creole Red Beans and Rice recipe

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Ingredients

1 pound dry red kidney beans
3 quarts water
1 green bell pepper, chopped
1 onion, chopped
4 stalks celery, chopped
2 tablespoons salt
2 tablespoons ground black pepper
2 tablespoons Creole seasoning
3 cloves garlic, minced
1 (16 ounce) package smoked sausage, cut into 1 1/2-inch pieces
2 cups water
1 tablespoon margarine
1 cup uncooked white rice

Nutrition Info

620.9 calories
carbohydrate: 82.3 g
cholesterol: 48.5 mg
fat: 19.1 g
fiber: 14.1 g
protein: 31 g
saturatedFat: 6.4 g
servingSize: -
sodium: 3821.7 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pick over kidney beans, place into a large bowl, and pour in enough water to cover by several inches. Soak kidney beans overnight.

  2. Drain kidney beans, transfer to a large soup pot, and cover with 3 quarts fresh water.

  3. Stir in green bell pepper, onion, celery, salt, black pepper, Creole seasoning, and garlic.

  4. Cover the pot, place over medium heat, and bring to a boil.

  5. Reduce heat to low and simmer until beans are tender, about 4 hours.

  6. Mix smoked sausage into the beans, cook an additional 45 minutes, stirring occasionally.

  7. About 30 minutes before serving time, place 2 cups water and margarine into a saucepan and bring to a boil.

  8. Stir in rice, return to a boil, and reduce heat to medium-low. Cover the pan and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Remove from heat and allow to stand covered for 5 minutes.

  9. Serve red beans over cooked rice.

Recipe Yield

6 servings

Recipe Note

An old co-worker of mine from Louisiana gave me this recipe. It is not only yummy but an inexpensive meal to make!

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