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