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Creole Red Beans and Rice

  • 6servings
  • 494calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup uncooked dried red kidney beans

  2. 2 green bell peppers, diced

  3. 1 can (14-1/2 ounces) original-style stewed tomatoes, undrained

  4. 3/4 cups chicken broth

  5. 1 cup chopped onion

  6. 2 stalks celery, diced

  7. 1/4 cup water

  8. 1 tablespoon Worcestershire sauce

  9. 3 cloves garlic, minced

  10. 2 bay leaves

  11. 1 teaspoon Creole seasoning

  12. 1/8 teaspoon ground cinnamon

  13. 1/8 teaspoon ground cloves

  14. 1/8 teaspoon ground red pepper

  15. 1/2 pound andouille sausage, sliced

  16. 1 cup uncooked white rice

Instructions Jump to Ingredients ↑

  1. Rinse beans thoroughly in colander under cold running water. Place in medium saucepan; cover with 4 inches water. Bring to a boil over high heat; boil 2 minutes . Remove from heat. Cover and let stand 1 hour. Drain well.

  2. Preheat oven to 350°F. Cook rice according to package directions; set aside.

  3. Combine remaining ingredients except sausage and rice in Dutch oven. Bring to a boil over high heat; add sausage and beans.

  4. Cover Dutch oven tightly with foil. Bake 1-1/2 hours or until beans are tender. Remove from oven; discard bay leaves. Let stand 10 minutes before serving. Meanwhile, cook rice according to package directions.

  5. To serve, divide rice evenly among 4 serving dishes; top with bean mixture. Garnish, if desired.

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