Creole Beans and Rice Recipe

Name: Creole Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups red kidney beans cooked; 1/2 teaspoon cayenne pepper; 1/4 teaspoon allspice; 3 each scallions, spring or green onions; 1 each cucumbers peeled and sliced; 2 each tomatoes chopped; 3/4 cup parsley leaves fresh; 1/4 cup vegetable oil; 3 1/2 tablespoons apple cider vinegar; 1 d red hot pepper sauce; 3 tablespoons vegetable oil; 1 large onions chopped; 4 each garlic cloves minced; 3 each celery stalks chopped; 1 large carrots diced; 2 each green bell peppers; ⅓ cup tomato paste; 1 teaspoon apple cider vinegar; 1 1/2 teaspoons brown sugar; 1 teaspoon dijon mustard; 1 pinch salt; 2 teaspoons oregano; ⅛ teaspoon cayenne pepper; ⅛ teaspoon allspice; 2 1/2 cups rice, cooked

Servings: persons

3 cups red kidney beans cooked
1/2 teaspoon cayenne pepper
1/4 teaspoon allspice
3 each scallions, spring or green onions
1 each cucumbers peeled and sliced
2 each tomatoes chopped
3/4 cup parsley leaves fresh
1/4 cup vegetable oil
3 1/2 tablespoons apple cider vinegar
1 d red hot pepper sauce
3 tablespoons vegetable oil
1 large onions chopped
4 each garlic cloves minced
3 each celery stalks chopped
1 large carrots diced
2 each green bell peppers
⅓ cup tomato paste
1 teaspoon apple cider vinegar
1 1/2 teaspoons brown sugar
1 teaspoon dijon mustard
1 pinch salt
2 teaspoons oregano
⅛ teaspoon cayenne pepper
⅛ teaspoon allspice
2 1/2 cups rice, cooked

1
Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar, tabasco with the cayenne and allspice to make the salsa.
2
Saute onions and garlic in remaining oil for 2 to 3 minutes.
3
Add celery and carrots andamp; cook for another 2 minutes.
4
Add pepper and continue to saute until the vegetables are tender.
5
Whisk together the tomato paste with 1/4 cup of red wine, cider vinegar, sugar, mustard, herbs and spices.
6
Add to the vegetables.
7
Combine the beans with the vegetables and stir thoroughly.
8
Simmer for 30 minutes.
9
Layer the saute mixture with the hot rice and salsa and serve.

1102

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 3 cups red kidney beans cooked, 1/2 teaspoon cayenne pepper, 1/4 teaspoon allspice, 3 each scallions, spring or green onions, and more.

Yes, Creole Beans and Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creole Beans and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions