Creole Red Beans and Rice

Creole Red Beans and Rice

Main Dish Rice 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!

Servings per recipe: 6
Calories per serving: 621
Preparation time: 25m
Total cooking time: 13h 10m


  • 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


  • 1   Pick over kidney beans, place into a large bowl, and pour in enough water to cover by several inches. Soak kidney beans overnight.
  • 2   Drain kidney beans, transfer to a large soup pot, and cover with 3 quarts fresh water.
  • 3   Stir in green bell pepper, onion, celery, salt, black pepper, Creole seasoning, and garlic.
  • 4   Cover the pot, place over medium heat, and bring to a boil.
  • 5   Reduce heat to low and simmer until beans are tender, about 4 hours.
  • 6   Mix smoked sausage into the beans; cook an additional 45 minutes, stirring occasionally.
  • 7   About 30 minutes before serving time, place 2 cups water and margarine into a saucepan and bring to a boil.
  • 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.
  • 9   Serve red beans over cooked rice.

Nutrion facts:

Total Fat 19.1g 29%
    Saturated Fat 6.0g  
Cholesterol 49mg 16%
Sodium 3822mg 153%
Potassium 1408mg 39%
Total Carbohydrates 82.3g 27%
Dietary Fiber 14.1g 56%
Protein 31g 62%
Sugars 6g  
Vitamin A 279IU  
Vitamin C 26mg  
Calcium 173mg  
Iron 8mg  
Thiamin 1mg  
Niacin 11mg  
Vitamin B6 1mg  
Magnesium 141mg  
Folate 390mcg