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    You are in: Home / Recipes / Creole Red Beans and Rice Recipe
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    Creole Red Beans and Rice

    Creole Red Beans and Rice. Photo by gailanng

    1/1 Photo of Creole Red Beans and Rice

    Total Time:

    Prep Time:

    Cook Time:

    18 hrs

    13 hrs

    5 hrs

    Miss Annie's Note:

    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.

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    Units: US | Metric




    1. 1
      Soak kidney beans overnight.
    2. 2
      Pour out water and add 3 quarts fresh water.
    3. 3
      Chop onion, bell pepper, celery and garlic.
    4. 4
      Add to beans.
    5. 5
      Add salt, pepper and Creole seasoning.
    6. 6
      Cover and cook on low heat 4 hours.
    7. 7
      Cut smoked sausage in 1 1/2-inch rounds.
    8. 8
      Add to beans and cook 45 minutes.
    9. 9
      Stir beans occasionally while cooking.
    10. 10
      Rice: Bring 2 cups water and 1 tablespoon margarine to boil.
    11. 11
      Add 1 cup rice; cover and simmer on low until water steams away.
    12. 12
      Serve Red Beans over hot, steaming rice.

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    Ratings & Reviews:

    • 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!

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    • 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 :)

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    • on September 09, 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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    Read All Reviews (30)


    Nutritional Facts for Creole Red Beans and Rice

    Serving Size: 1 (910 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 486.4
    Calories from Fat 216
    Total Fat 24.0 g
    Saturated Fat 7.6 g
    Cholesterol 46.2 mg
    Sodium 1466.3 mg
    Total Carbohydrate 48.5 g
    Dietary Fiber 7.7 g
    Sugars 2.7 g
    Protein 18.7 g

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