TLC Cooking "Creole Red Beans and Rice"

Creole Red Beans and Rice

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:

DIETARY EXCHANGE:

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