Creole Red Beans and Rice

READY IN: 18hrs
Recipe by Miss Annie

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.

Top Review by Malriah

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!

Ingredients Nutrition


  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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