Creole Red Beans and Rice |
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Prep Time: 780 Minutes Cook Time: 300 Minutes |
Ready In: 1080 Minutes Servings: 6 |
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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. Ingredients:
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 |
2 cups water |
1 cup rice |
1 tablespoon margarine |
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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