Creole Red Beans and Rice

Creole Red Beans and Rice

Creole Red Beans and Rice


Makes 6 servings


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


  1. 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.
  2. Preheat oven to 350°F. Cook rice according to package directions; set aside.
  3. Combine remaining ingredients except sausage and rice in Dutch oven. Bring to a boil over high heat; add sausage and beans.
  4. 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.
  5. To serve, divide rice evenly among 4 serving dishes; top with bean mixture. Garnish, if desired.

Nutritional Information

Serving Size: 6
Calories 494
Calories from Fat 12 %
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 46 mg
Carbohydrate 83 g
Fiber 15 g
Protein 29 g
Sodium 884 mg

Dietary Exchange

Starch 5
Vegetable 1
Meat 2

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