Creole Red Beans and Rice

Tender red kidney beans simmer slowly with Creole seasonings and smoked sausage, then served over hot cooked rice for a traditional and warming meal.

• Preparation Time: 25 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 25 mins
• Calories: 621 Calories

Ingredients

• 2 cups water
• 1 onion, chopped
• 1 tablespoon margarine
• 3 cloves garlic, minced
• 2 tablespoons salt
• 4 stalks celery, chopped
• 2 tablespoons ground black pepper
• 1 green bell pepper, chopped
• 3 quarts water
• 1 cup uncooked white rice
• 1 pound dry red kidney beans
• 2 tablespoons Creole seasoning
• 1 (16 ounce) package smoked sausage, cut into 1 1/2-inch pieces

Recipe Instructions

Step 1

Pick over kidney beans, place into a large bowl, and pour in enough water to cover by several inches. Soak kidney beans overnight.

Step 2

Drain kidney beans, transfer to a large soup pot, and cover with 3 quarts fresh water.

Step 3

Stir in green bell pepper, onion, celery, salt, black pepper, Creole seasoning, and garlic.

Step 4

Cover the pot, place over medium heat, and bring to a boil.

Step 5

Reduce heat to low and simmer until beans are tender, about 4 hours.

Step 6

Mix smoked sausage into the beans; cook an additional 45 minutes, stirring occasionally.

Step 7

About 30 minutes before serving time, place 2 cups water and margarine into a saucepan and bring to a boil.

Step 8

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.

Step 9

Serve red beans over cooked rice.