Red Beans and Rice Creole Recipe

Name: Red Beans and Rice Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb dry red beans; 3 cups water; 2 lbs smoked sausage, sliced 1/2-inch; ½ cup chopped onion; 2 medium garlic cloves, minced; 1 ½ teaspoons salt; ¾ teaspoon marjoram; 1 bay leaf; 1 quart canned peeled tomatoes; 12 lb uncooked white rice; ½ cup celery, coarsely chopped; 1 green bell pepper, coarsely chopped

Servings: persons

12 lb dry red beans
3 cups water
2 lbs smoked sausage, sliced 1/2-inch
½ cup chopped onion
2 medium garlic cloves, minced
1 ½ teaspoons salt
¾ teaspoon marjoram
1 bay leaf
1 quart canned peeled tomatoes
12 lb uncooked white rice
½ cup celery, coarsely chopped
1 green bell pepper, coarsely chopped

1
Wash beans.
2
Soak beans in water overnight.
3
Brown sausage in Dutch oven.
4
Pour off all but 2 tablespoons of fat.
5
Add onions and garlic to pan and cook until tender.
6
Add beans and soaking liquid, salt, marjoram and bay leaf.
7
Cover and simmer 1 1/2 hours, or until beans are almost tender.
8
Drain and chop tomatoes, reserving liquid.
9
Add tomatoes, reserved liquid and rice to beans.
10
Bring to a boil.
11
Cover and simmer 10 minutes, stirring once or twice.
12
Add celery and green peppers; cover and simmer an additional 15 minutes, stirring once or twice, until rice is tender.
13
Remove bay leaf.
14
Serve with cornbread.

6716

kcal

Calories

Fat

1407

Carbs

221

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 12 lb dry red beans, 3 cups water, 2 lbs smoked sausage, sliced 1/2-inch, ½ cup chopped onion, and more.

Yes, Red Beans and Rice Creole falls under the Meat & Poultry 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.

Red Beans and Rice Creole

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