31 Reviews

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!

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Malriah May 30, 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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Sackville May 29, 2002

I have been wanting to make this for some time now but it has just been so hot. I couldn't stand it any longer so I cranked up the air conditioner and let the good times roll. This is fabulous and exactly the way my mom used to make this. Kari in Denver is absolutely right with all her advice. I let the beans simmer probably more like 6-7 hours to get that ultra soft bean texture. The seasoning was just right, not too hot but hot enough you knew you were eating some great creole cuisine. Thanks Miss Annie, you have made this Louisiana gal's heart smile.

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ratherbeswimmin' August 25, 2002

I make red beans and rice all the time. I added a can of rotel and cheddar cheese on rice before adding red bean mixture. I keep cans of red beans on hand if I want this in a hurry. Must have in my family

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ozarkannie September 09, 2002

This was Delicious! My 6 year old daughter, whom I had to fight for the first 5 years of her life to eat 3 bites of everything on her plate, has finally develped and appetite and a taste for most things, actually asked for beans and rice. Usually, I make pinto beans and rice, but I thought this would be a nice change. The family loved it, including the finicky 3 year old, who is having to eat his 3 bites of everthing. I used Tony Chacerie's seasoning and turkey breakfast sausage, which I browned first and then added to the beans. It was what I had on-hand, and it was very good.

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Kat Wood February 13, 2003

I don't know if I soaked the beans for too long or what (10 hours), but mine turned out very, very watery, and I only added the amount of water that was directed. I strained out 1 quart of water, and it was still runny. Tried smashing the beans on the side of the pan as was suggested, in the last 2 hours, but it turned out more like starchy mushed red bean soup. I remember red beans and rice as being thick and creamy. This was not. Maybe I will soak the beans 2 hours less and omit 1 quart of water from the beginning next time. I don't understand what I did wrong, everyone else that has rated this recipe seems to have gotten a completely different result! :(

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ChipotleChick February 12, 2003

This was really good! I decided to make this today for Mardi Gras, but didn't have time to soak the bean. Therefore, I placed the beans in a pot, covered them with water and brought them to a boil for about 5 minutes. Then I turned off the heat and covered the beans and let them sit for 1 hour. I then rinsed the beans and followed the recipe. I used jalapeno sausage. Served this with Perfect Rice Everytime and Aunt Bernice's Cornbread .

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Kim D. February 24, 2009

I loved this recipe. Fabulous! And so easy! I also took the advise of a chef who used the Creole Seasoning Mix recipe (#38602) instead of buying some. MMM MMM GOOD!!

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Chels1411 May 28, 2011

Nice, simple recipe for authentic red beans and rice. I think this dish depends a lot on using quality Cajun/Creole seasoning mix. Don't get the kind that's mostly salt, or if you do use seasoning with salt already in, leave out the additional salt in the recipe until you taste it so you can adjust to taste. I also did it the shortcut way using pre-cooked kidney beans since that's what I had, and didn't have any sausage but it was fine without it.

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Neohippie March 11, 2010

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!

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Birga November 18, 2008
Creole Red Beans and Rice