Red Beans and Rice Creole

"From the kitchen of Tona Thornburg Court, Bridgeton MO."
 
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Ready In:
2hrs 30mins
Ingredients:
12
Yields:
5 quarts
Serves:
10
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ingredients

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directions

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

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