Creole Red Beans and Rice

Creole Red Beans and Rice An old co-worker of mine from Louisiana gave me this recipe. It is not only yummy but an inexpensive meal to make!


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 4 hrs 45 mins

    TOTAL : 8 hrs

    SERVING : 6

    YIELD : 6 servings

  • 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.

Per Serving: 621 calories; protein 31g; carbohydrates 82.3g; fat 19.1g; cholesterol 48.5mg; sodium 3821.7mg.