Creole Red Beans and Rice

From: Prana Princess

On Oct 13, 2009

For the time being I have chosen to rate this recipe at 2 stars, and here's why: WAY too much pepper!!! Holy cow!! As another reviewer pointed out, I should have listened to my gut when I questioned using 2 TBSPS of black pepper. Instead of the wonderful aroma of red beans & rice my entire house smells of black pepper. Yikes! I couldn't actually serve this for dinner and had to throw out the whole thing. That being said, I think this recipe has potential & I will try it again. However, I will be adjusting a few of the spice measurements. I like salt as much or more than the next person, but 2 tsps of salt in addition to the 2 TBSPs of Creole seasoning, which lists salt as its #1 ingredient, is even too salty for me. I will post a later review when I've made it again, but I do think it has the potential to be awesome--just not as written.

From: Chef #1282080

On May 30, 2009

Thank God I used my cooking intuition to not take the ingredient measures literally! 2 tablespoons of pepper is WAY TOO MUCH pepper for this. I substituted Louisiana brand Cajun Seasoning for salt since I had no cayenne pepper handy. It came out pretty good. Remember, you can always add more salt or pepper at the end, so always go with your gut when the quantities seem wrong.

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

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!