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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (832g) Recipe makes 6 servings The following items or measurements are not included below: 1 lb red kidney beans 2 tablespoons pepper |
||
| Calories 548 | ||
| Calories from Fat 240 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.7g | 41% | |
| Saturated Fat 9.1g | 45% | |
| Monounsaturated Fat 12.1g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 51mg | 17% | |
| Sodium 1971mg | 82% | |
| Potassium 752mg | 21% | |
| Total Carbohydrate 50.1g | 16% | |
| Dietary Fiber 7.7g | 30% | |
| Sugars 2.0g | ||
| Protein 26.4g | 52% | |
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Creole Red Beans and Rice
By: Miss Annie
May 28, 2002
This is a great Creole dish, and this is a good recipe. I usually have a bowl or two when we go to Louisiana. Very filling, and pocketbook friendly. Make sure you have a Louisiana hot sauce on the table so each one can "heat" it up. NOTE: There is a difference between Kidney Beans and Red Beans. The smaller red beans are similar to black beans, in that they never get truly soft. I recommend using Kidney Beans in this recipe.
SERVES 6
Ingredients
RED BEANS
- 1 (1 lb) package red kidney beans
- 1 green bell pepper
- 1 medium onion
- 4 celery ribs
- 2 teaspoons salt
- 2 tablespoons pepper
- 2 tablespoons creole seasoning
- 3 garlic cloves
- 3 quarts water
- 1 lb smoked sausage
Rice
Directions
1
Soak kidney beans overnight.2
Pour out water and add 3 quarts fresh water.3
Chop onion, bell pepper, celery and garlic.4
Add to beans.5
Add salt, pepper and Creole seasoning.6
Cover and cook on low heat 4 hours.7
Cut smoked sausage in 1 1/2-inch rounds.8
Add to beans and cook 45 minutes.9
Stir beans occasionally while cooking.10
Rice: Bring 2 cups water and 1 tablespoon margarine to boil.11
Add 1 cup rice; cover and simmer on low until water steams away.12
Serve Red Beans over hot, steaming rice.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Beans
- Cuisine > North American > United States > Southern > Creole
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: Birga
On Nov 18, 2008
I give this 5 stars, because after 8 years of trying to recreate a dish I once had, this hit the nail on the head! I made a few changes (just becuase I didn't want to go to the store). I did not include bell peper, and ran out of creole seasoning after only 1tbs. So, I added 1 tbs seasoned salt, and a few shakes of cayenne pepper. It was great. A little too spicy for the kids with the cayenne. .. but hey, more for us!
From: Cookworm
On Oct 30, 2008
We loved this dish. It goes on the 'comfort food' list most definitely. The only thing I did different was to use Creole Seasoning Mix recipe (#38602) for creole seasoning as I don't have that on hand. This was fabulous.
From: Malriah
On May 30, 2002
As a Louisiana native, all I need to do is look at this recipe and know that it tastes authentic. Just a few tips since I have had years of practice. One, the longer you cook the beans, the softer they become. Two, I just moved to a high altitude and I have learned that you MUST cook beans a very LONG time so if you live above 3000 ft, add more water and cook longer. The last tip is as you cook the beans obviously you have to stir them to keep them from sticking. When you stir, if you smoosh the spoon against the side of the pot, the beans will break open and the end result is a creamier style of red beans. Some people like it that way (me included), some don't so it is totally up to you. I just remembered something else! I have a recipe for "pickle meat" which I will post here on 'Zaar. Look for it in a few days. Try adding it to your beans and omitting the sausage. YUMMY! Okay, now I am home sick!
From: Sackville
On May 29, 2002
When I saw this recipe I knew instantly that I wanted to make it but the problem is that I am far too impatient to go about soaking beans! So...I decided to make a "quick-fix" version. Essentially, everything was done in the same way except that I used canned kidney beans instead of the dry ones. I used a frying pan to simmer everything up and it was done in about 30 minutes. Scrumptious! The spices were just right and although I thought it might be a bit dry (without any tomato sauce or something else to hold the topping together) it wasn't at all. Thanks for posting it 
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