Authentic Creole Red Beans and Rice Recipe | [Your Brand/Website Name]

Creole Red Beans and Rice

YIELD Makes 6 servings

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:

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.

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