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Creole Red Beans and Rice

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“This is a great Creole dish, and this is a good recipe. I usually have a bowl or two when we go to Louisiana. Very filling, and pocketbook friendly. Make sure you have a Louisiana hot sauce on the table so each one can "heat" it up. NOTE: There is a difference between Kidney Beans and Red Beans. The smaller red beans are similar to black beans, in that they never get truly soft. I recommend using Kidney Beans in this recipe.”

Ingredients Nutrition


  1. Soak kidney beans overnight.
  2. Pour out water and add 3 quarts fresh water.
  3. Chop onion, bell pepper, celery and garlic.
  4. Add to beans.
  5. Add salt, pepper and Creole seasoning.
  6. Cover and cook on low heat 4 hours.
  7. Cut smoked sausage in 1 1/2-inch rounds.
  8. Add to beans and cook 45 minutes.
  9. Stir beans occasionally while cooking.
  10. Rice: Bring 2 cups water and 1 tablespoon margarine to boil.
  11. Add 1 cup rice; cover and simmer on low until water steams away.
  12. Serve Red Beans over hot, steaming rice.

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