Red Bean Creole Recipes

CREOLE RED BEANS AND RICE

Creole Red Beans and Rice image

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.

Provided by Miss Annie

Categories One Dish Meal

Time 18h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (1 lb) package red kidney beans
1 green bell pepper
1 medium onion
4 celery ribs
2 teaspoons salt
2 tablespoons pepper
2 tablespoons creole seasoning
3 garlic cloves
3 quarts water
1 lb smoked sausage
2 cups water
1 cup rice
1 tablespoon margarine

Steps:

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

AUTHENTIC LOUISIANA RED BEANS AND RICE

Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

Ingredients

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Steps:

Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g

CREOLE RED BEANS AND RICE FRITTERS

Creole Red Beans and Rice Fritters image

I recently came across a recipe similar to this in a magazine and couldn't resist changing it up to suit my taste. The panko bread crumbs give these a crispy crunch on the outside but when you take a bite...the surprise inside is creamy red beans and rice. I served them up country-style for the rice cooking contest at the 2011 Texas Rice Festival and they won a 1st place medal in the adult appetizer division! Serve with ranch dressing for dipping.

Provided by Melissa Dommert

Categories Appetizers and Snacks Beans and Peas

Time 1h30m

Yield 10

Number Of Ingredients 13

Ingredients

1 cup cooked red beans
1 cup cooked rice
¼ cup finely chopped ham
2 green onions, chopped
4 tablespoons panko bread crumbs
3 large eggs, divided
½ teaspoon Cajun or Creole seasoning, divided
¼ teaspoon ground black pepper
¼ cup milk
1 cup all-purpose flour
1 cup panko bread crumbs
vegetable oil for deep frying
⅛ teaspoon salt

Steps:

Mix red beans, rice, ham, green onions, 4 tablespoons panko bread crumbs, 2 eggs, 1/4 teaspoon Cajun seasoning, and black pepper together in a bowl to form a tight mixture.
Form mixture into small, hush puppy-sized balls, pressing firmly together to hold their shape. Chill for 1 hour to overnight.
Whisk milk and remaining egg together in a small bowl to make an egg wash. Mix remaining bread crumbs and remaining Cajun seasoning together in a shallow dish. Roll chilled balls first in flour, coat with egg wash, and roll in bread crumb mixture.
Heat oil in a deep-fryer or large saucepan to 360 to 375 degrees F (182 to 190 degrees C).
Fry fritters in the hot oil until golden brown, about 10 minutes. Drain on paper towels and sprinkle with salt.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 27.9 g, Cholesterol 58.2 mg, Fat 11.8 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 2 g, Sodium 256.5 mg, Sugar 0.9 g

CREOLE RED BEAN STEW

Creole Red Bean Stew image

This ultimate in comfort food comes from RouxBDoo's Cajun & Creole Blog. Wishing for a bowlful and a scoop of white rice right NOW!!!

Provided by Jostlori

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1/2 large onion, diced
5 celery ribs, diced
6 green onions, sliced thin, green part larger
2 tablespoons garlic, minced
1 tablespoon tony chachere's creole seasoning
1 (10 ounce) can Rotel Tomatoes
1/2 lb andouille sausage
1/2 red bell pepper
2 bay leaves
2 tablespoons bacon grease (or butter)
1/4 cup butter
2 tablespoons Worcestershire sauce
1 tablespoon louisiana hot sauce
3 (15 ounce) cans red beans, drained
2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 bay leaves
1 sprig fresh thyme or 1/2 teaspoon dried thyme
2 cups water

Steps:

Saute the onions, green onions, garlic, celery and bell peppers in the butter/bacon grease combination until they're sweated, about three minutes.
Add the Andouille sausage, all spices and herbs. Cook for 10 minutes on medium heat.
Add the tomatoes, worcestershire and tabasco sauces, the beans and a bean can full of water. Bring to a boil, and then turn down on low and let them cook about 20 minutes. Leave the lid off to thicken the fluid, but watch carefully so it doesn't dry.
Serve with fluffy white rice and enjoy!

Nutrition Facts : Calories 815.8, Fat 35.4, SaturatedFat 15.6, Cholesterol 69, Sodium 1309.5, Carbohydrate 87.7, Fiber 23, Sugar 5.3, Protein 40.7

CREOLE RED BEANS AND RICE SALAD

Creole Red Beans and Rice Salad image

Categories Salad Bean Rice Tomato Side Quick & Easy Bell Pepper Summer Thyme Boil Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 8

Ingredients

1 cup water
1/2 cup long-grain white rice
3 tablespoons chopped fresh thyme or 3 teaspoons dried
1/2 teaspoon cayenne pepper
1 cup drained canned kidney beans
1 cup chopped green bell pepper
1 cup chopped seeded plum tomatoes
1/4 cup bottled Italian dressing

Steps:

Combine 1 cup water, rice, 1 tablespoon thyme and cayenne in heavy medium saucepan over medium-high heat. Bring just to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes.
Transfer rice to large bowl. Add beans, bell pepper, tomatoes, dressing and remaining 2 tablespoons thyme; toss to combine. Season salad to taste with salt and pepper. Serve warm or at room temperature.

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