Creole kidney beans and rice

    (59)
    13 hours 10 min

    A friend from Louisiana gave me this recipe. It requires soaking kidney beans overnight but it's a delicious and inexpensive meal to make!


    1 person made this

    Ingredients
    Serves: 6 

    • 450g dry red kidney beans
    • 3L water
    • 1 green 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
    • 450g smoked sausage, cut into 2cm pieces
    • 500ml water
    • 1 tablespoon butter
    • 175g uncooked white rice

    Method
    Prep:25min  ›  Cook:4hr45min  ›  Extra time:8hr soaking  ›  Ready in:13hr10min 

    1. Check over kidney beans, place into a large bowl and pour in enough water to cover well. Soak kidney beans overnight.
    2. Drain kidney beans; transfer to a large soup pot and cover with 3 litres of fresh water.
    3. Stir in green pepper, onion, celery, salt, black pepper, Creole seasoning and garlic.
    4. Cover the pot; place over medium heat and bring to the 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, add 500ml water and 1 tablespoon butter into a saucepan and bring to the boil. Stir in rice; return to the boil and reduce heat to medium-low. Cover the saucepan 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.
    8. Serve red beans over cooked rice.

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    Reviews & ratings
    Average global rating:
    (59)

    Reviews in English (43)

    by
    106

    First, I want to say that this is as good (or better) than any red beans & rice that I've ever had. However, there were some red flags when I read the recipe, and although I don't like doing this the first time making a recipe, I did make some modifications. First, the beans are soaked overnight, so 3 qts of water is WAY too much. I used 2 qts, checked the beans at 1-1/2 hrs., and they were done (not four hours). Even with 2 qts of water, it still took close to two more hours to cook down the liquid to a serving consistency. The creole seasoning that I use is Tony Chachere's, and in looking at the ingredient listing, the first item was salt. IMO, you don't need 2 tbsp of salt. In fact, I didn't think it needed any and added no salt significantly reducing the sodium content. Creole seasoning is spicy, so again, I questioned 2 tbsp of pepper, and only added one. You can always add more if needed, but you can't take it out, so I wasn't going to risk messing up the entire dish. Please do NOT skip the creole seasoning, because I think it's the magic of this recipe. I also was concerned about four stalks of celery, so used three. I used Johnsonville Chicken Hardwood Smoked Sausage which worked perfectly and saved some fat and calories. Don't mean to be critical of this recipe because with these changes, this was five stars for us, but as written, only can give it four. I'll be interested to see what other reviewers have to say. Thanks Paige for sharing your recipe.  -  18 Feb 2012  (Review from Allrecipes US | Canada)

    by
    38

    My husband and I enjoyed this recipe very much! It has a great flavor and a nice kick to it. The only thing different I did was cook it in a crockpot but I think next time I'll use half the salt and pepper it calls for. Definetly satisfied my taste buds though!  -  02 Apr 2012  (Review from Allrecipes US | Canada)

    by
    19

    Juicy, flavorful, and very yummy. It was a big hit at my party! Thanks!  -  09 Sep 2012  (Review from Allrecipes US | Canada)

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