Red Beans and Rice Creole
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Yields:
-
5 quarts
- Serves:
- 10
ingredients
- 226.79 g dry red beans
- 709.77 ml water
- 907.18 g smoked sausage, sliced 1/2-inch
- 118.29 ml chopped onion
- 2 medium garlic cloves, minced
- 7.39 ml salt
- 3.69 ml marjoram
- 1 bay leaf
- 946.0 ml canned peeled tomatoes
- 226.79 g uncooked white rice
- 118.29 ml celery, coarsely chopped
- 1 green bell pepper, coarsely chopped
directions
- Wash beans. Soak beans in water overnight. Brown sausage in Dutch oven. Pour off all but 2 tablespoons of fat. Add onions and garlic to pan and cook until tender. Add beans and soaking liquid, salt, marjoram and bay leaf. Cover and simmer 1 1/2 hours, or until beans are almost tender. Drain and chop tomatoes, reserving liquid. Add tomatoes, reserved liquid and rice to beans. Bring to a boil. Cover and simmer 10 minutes, stirring once or twice. Add celery and green peppers; cover and simmer an additional 15 minutes, stirring once or twice, until rice is tender. Remove bay leaf. Serve with cornbread.
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RECIPE SUBMITTED BY
Tona C.
Moberly, Missouri