Creole Red Beans and Rice Recipe #29387
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.
by Miss Annie
1½ days | ½ day prep
SERVES 6
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
- Soak kidney beans overnight.
- Pour out water and add 3 quarts fresh water.
- Chop onion, bell pepper, celery and garlic.
- Add to beans.
- Add salt, pepper and Creole seasoning.
- Cover and cook on low heat 4 hours.
- Cut smoked sausage in 1 1/2-inch rounds.
- Add to beans and cook 45 minutes.
- Stir beans occasionally while cooking.
- Rice: Bring 2 cups water and 1 tablespoon margarine to boil.
- Add 1 cup rice; cover and simmer on low until water steams away.
- Serve Red Beans over hot, steaming rice.
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5 stars