An old co-worker of mine from Louisiana gave me this recipe. It is not only yummy but an inexpensive meal to make!

Paige

Recipe Summary

prep:
25 mins
cook:
4 hrs 45 mins
additional:
8 hrs
total:
13 hrs 10 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pick over kidney beans, place into a large bowl, and pour in enough water to cover by several inches. Soak kidney beans overnight.

    Advertisement
  • Drain kidney beans, transfer to a large soup pot, and cover with 3 quarts fresh water.

  • Stir in green bell pepper, onion, celery, salt, black pepper, Creole seasoning, and garlic.

  • Cover the pot, place over medium heat, and bring to a boil.

  • Reduce heat to low and simmer until beans are tender, about 4 hours.

  • Mix smoked sausage into the beans; cook an additional 45 minutes, stirring occasionally.

  • About 30 minutes before serving time, place 2 cups water and margarine into a saucepan and bring to a boil.

  • Stir in rice, return to a boil, and reduce heat to medium-low. Cover the pan and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Remove from heat and allow to stand covered for 5 minutes.

  • Serve red beans over cooked rice.

Nutrition Facts

621 calories; protein 31g 62% DV; carbohydrates 82.3g 27% DV; fat 19.1g 29% DV; cholesterol 48.5mg 16% DV; sodium 3821.7mg 153% DV. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/19/2012
First, I want to say that this is as good (or better) than any red beans & rice that I've ever had. However, there were some red flags when I read the recipe, and although I don't like doing this the first time making a recipe, I did make some modifications. First, the beans are soaked overnight, so 3 qts of water is WAY too much. I used 2 qts, checked the beans at 1-1/2 hrs., and they were done (not four hours). Even with 2 qts of water, it still took close to two more hours to cook down the liquid to a serving consistency. The creole seasoning that I use is Tony Chachere's, and in looking at the ingredient listing, the first item was salt. IMO, you don't need 2 tbsp of salt. In fact, I didn't think it needed any and added no salt significantly reducing the sodium content. Creole seasoning is spicy, so again, I questioned 2 tbsp of pepper, and only added one. You can always add more if needed, but you can't take it out, so I wasn't going to risk messing up the entire dish. Please do NOT skip the creole seasoning, because I think it's the magic of this recipe. I also was concerned about four stalks of celery, so used three. I used Johnsonville Chicken Hardwood Smoked Sausage which worked perfectly and saved some fat and calories. Don't mean to be critical of this recipe because with these changes, this was five stars for us, but as written, only can give it four. I'll be interested to see what other reviewers have to say. Thanks Paige for sharing your recipe. Read More
(121)

Most helpful critical review

Rating: 1 stars
01/25/2013
Wish I had read the reviews before making this. The alarm bells should have been blasting in my head with the amount of salt called for. I have never used Creole seasoning before and didn't realize that the main ingredient in it is salt. A bit spicier than I had hoped but I figure the hubby will still eat. Oh well.... Read More
(10)
66 Ratings
  • 5 star values: 30
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 4
Rating: 4 stars
02/19/2012
First, I want to say that this is as good (or better) than any red beans & rice that I've ever had. However, there were some red flags when I read the recipe, and although I don't like doing this the first time making a recipe, I did make some modifications. First, the beans are soaked overnight, so 3 qts of water is WAY too much. I used 2 qts, checked the beans at 1-1/2 hrs., and they were done (not four hours). Even with 2 qts of water, it still took close to two more hours to cook down the liquid to a serving consistency. The creole seasoning that I use is Tony Chachere's, and in looking at the ingredient listing, the first item was salt. IMO, you don't need 2 tbsp of salt. In fact, I didn't think it needed any and added no salt significantly reducing the sodium content. Creole seasoning is spicy, so again, I questioned 2 tbsp of pepper, and only added one. You can always add more if needed, but you can't take it out, so I wasn't going to risk messing up the entire dish. Please do NOT skip the creole seasoning, because I think it's the magic of this recipe. I also was concerned about four stalks of celery, so used three. I used Johnsonville Chicken Hardwood Smoked Sausage which worked perfectly and saved some fat and calories. Don't mean to be critical of this recipe because with these changes, this was five stars for us, but as written, only can give it four. I'll be interested to see what other reviewers have to say. Thanks Paige for sharing your recipe. Read More
(121)
Rating: 5 stars
04/02/2012
My husband and I enjoyed this recipe very much! It has a great flavor and a nice kick to it. The only thing different I did was cook it in a crockpot but I think next time I'll use half the salt and pepper it calls for. Definetly satisfied my taste buds though! Read More
(42)
Rating: 5 stars
09/09/2012
Juicy flavorful and very yummy. It was a big hit at my party! Thanks! Read More
(19)
Advertisement
Rating: 5 stars
07/06/2012
Great recipe! after a recent trip to NOLA, i was craving some good cajun tastes and this hit the spot! since i have a pressure cooker, i just added all the ingredients (minus the sausage), cooked them for 45 minutes, let it cool, added the sausage, then simmered. Too easy! Great left over as well! Read More
(11)
Rating: 1 stars
01/25/2013
Wish I had read the reviews before making this. The alarm bells should have been blasting in my head with the amount of salt called for. I have never used Creole seasoning before and didn't realize that the main ingredient in it is salt. A bit spicier than I had hoped but I figure the hubby will still eat. Oh well.... Read More
(10)
Rating: 4 stars
01/28/2013
DO NOT add salt - creole seasoning is salty. Especially not 2 tbsp. And honestly if you like really spicy food 1 tbsp of black pepper is more than enough (everyone else stick to a tsp). I make a vegetarian version - take out the sausage and add 1 teaspoon of hickory liquid smoke. I also find that after a full night's soak I only really need about 2 quarts & 1 cup of water. I like to "mash" some of the beans to help it thicken (2 quick up and down motions with a potato masher in the pan about 30 minutes before you eat then stir turn the heat off and let it sit on the stove). So a fair number of modifications but this recipe got me started on making red beans from scratch and the way I make it now I LOVE it. I'd give it 5 stars if the salt and black pepper weren't so far off. Read More
(10)
Advertisement
Rating: 5 stars
08/03/2012
Really really good! I did as another suggested though and cut the pepper by half and omitted the salt as the 1st ingredient in my creole seasoning was salt. I also used only 2.5 quarts water since it seemed like a lot of water. Next time I will use 2 quarts only. I used turkey smokd sausage which came in a 13 oz package so next time I will double the sausage as there really wasn't much. This was so easy and tasty! Hubs loved it and went back for 2nds which is rare! Read More
(8)
Rating: 5 stars
04/28/2012
We loved these beans they were delicious!! I only used half the salt and they were perfect. Read More
(7)
Rating: 4 stars
03/02/2014
Good recipe. I agree with those suggesting cut back on the water salt and pepper. Especially if you are using Andouille sausage which is pretty much the way to go. Of course you can make it with any kind of sausage you want but if you do you are no longer making Creole Red Beans and Rice. Read More
(7)