Creole Red Beans and Rice recipe
All Recipes Main Dish Recipes Rice Beans and Rice Recipes
Ingredients
- 1 pound dry red kidney beans 3 quarts water 1 green bell pepper, chopped 1 onion, chopped 4 stalks celery, chopped 2 tablespoons salt 2 tablespoons ground black pepper 2 tablespoons Creole seasoning 3 cloves garlic, minced 1 (16 ounce) package smoked sausage, cut into 1 1/2-inch pieces 2 cups water 1 tablespoon margarine 1 cup uncooked white rice
Nutrition Info
- 620.9 caloriescarbohydrate: 82.3 gcholesterol: 48.5 mgfat: 19.1 gfiber: 14.1 gprotein: 31 gsaturatedFat: 6.4 gservingSize: -sodium: 3821.7 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Creole Red Beans and Rice
Directions
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Pick over kidney beans, place into a large bowl, and pour in enough water to cover by several inches. Soak kidney beans overnight.
Drain kidney beans, transfer to a large soup pot, and cover with 3 quarts fresh water.
Stir in green bell pepper, onion, celery, salt, black pepper, Creole seasoning, and garlic.
Cover the pot, place over medium heat, and bring to a boil.
Reduce heat to low and simmer until beans are tender, about 4 hours.
Mix smoked sausage into the beans, cook an additional 45 minutes, stirring occasionally.
About 30 minutes before serving time, place 2 cups water and margarine into a saucepan and bring to a boil.
Stir in rice, return to a boil, and reduce heat to medium-low. Cover the pan and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Remove from heat and allow to stand covered for 5 minutes.
Serve red beans over cooked rice.