Creole Red Beans And Rice - cooking recipe

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

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