Creole Red Beans and Rice
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Creole Red Beans and Rice
YIELD Makes 6 servings
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INGREDIENTS
| 1 | cup uncooked dried red kidney beans |
| 2 | green bell peppers, diced |
| 1 | can (14-1/2 ounces) original-style stewed tomatoes, undrained |
| 1‑3/4 | cups chicken broth |
| 1 | cup chopped onion |
| 2 | stalks celery, diced |
| 1/4 | cup water |
| 1 | tablespoon Worcestershire sauce |
| 3 | cloves garlic, minced |
| 2 | bay leaves |
| 1 | teaspoon Creole seasoning |
| 1/8 | teaspoon ground cinnamon |
| 1/8 | teaspoon ground cloves |
| 1/8 | teaspoon ground red pepper |
| 1/2 | pound andouille sausage, sliced |
| 1 | cup uncooked white rice |
PREPARATION:
- Rinse beans thoroughly in colander under cold running water. Place in medium saucepan; cover with 4 inches water. Bring to a boil over high heat; boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain well.
- Preheat oven to 350°F. Cook rice according to package directions; set aside.
- Combine remaining ingredients except sausage and rice in Dutch oven. Bring to a boil over high heat; add sausage and beans.
- Cover Dutch oven tightly with foil. Bake 1-1/2 hours or until beans are tender. Remove from oven; discard bay leaves. Let stand 10 minutes before serving. Meanwhile, cook rice according to package directions.
- To serve, divide rice evenly among 4 serving dishes; top with bean mixture. Garnish, if desired.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| Serving Size: | 6 |
| Sodium | 884 mg |
| Protein | 29 g |
| Fiber | 15 g |
| Carbohydrate | 83 g |
| Cholesterol | 46 mg |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 12 % |
| Calories | 494 |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 5 |
| Meat | 2 |
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