Creole Red Beans and Rice
- 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.