Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and soak 1 hour. Drain.
Sauté sausage and next 3 ingredients in Dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic; sauté 1 minute. Add beans, Creole seasoning, and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender.
Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.
Try These Twists!
Vegetarian Red Beans and Rice: Omit chicken sausage. Prepare recipe as directed in Step Coarsely chop celery, green bell pepper, onion, and 1 red bell pepper. Sauté chopped vegetables and garlic in 1 Tbsp. hot olive oil 6 to 8 minutes or until tender. Stir together vegetables, beans, Creole seasoning, 1 tsp. smoked paprika, 1 vegetable bouillon cube, and 7 cups water in Dutch oven. Bring to a boil, reduce heat to low, and simmer as directed. Season with salt to taste. Serve with rice. Makes: 10 cups.
Per serving (about 1 cup bean mixture and 1 cup rice): Calories 373; Fat 1g (sat .03g, mono 2g, poly 3g); Protein 4g; Carb 9g; Fiber 6g; Chol 0mg; Iron 2mg; Sodium 377mg; Calc 81mg.
Quick Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole seasoning to 2 tsp. Prepare recipe as directed in Step 2, substituting 2 cups low-sodium fat-free chicken broth for 7 cups water and simmering 20 minutes. Serve with rice. Makes: about 7 cups.
Per serving (about 1 cup bean mixture and 1 cup rice): Calories 420; Fat 5g (sat 1g, mono 2g, poly 2g); Protein 7g; Carb 3g; Fiber 13g; Chol 35mg; Iron 1mg; Sodium 490mg; Calc 65mg.
Slow-cooker Red Beans and Rice: Omit Steps 1 and Stir together first 7 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Serve with rice. Makes: about 10 cups.
Per serving (about 1 cup bean mixture and 1 cup rice): Calories 397; Fat 3g (sat 8g, mono 2g, poly 3g); Protein 9g; Carb 4g; Fiber 3g; Chol 24mg; Iron 6mg; Sodium 319mg; Calc 99mg.
Could not be easier and tastier! Made in the crockpot for Sunday dinner, came home to a wonderful aroma and when a friend came by they could smell it from the street and wondered what we were eating. Husband loved it. Perfect blend of seasoning and cheap to make, one that we will eat again for sure. Served it with white rice. If you have a timer on your rice cooker like we do, you can set it and come home to a wonderful meal already waiting for you.
A hearty and tasty recipe ! I agree with the post that the sausage should be added later to avoid overcooking. I think next time I will saute the sausage as the recipe says, but then set it aside and add it back at the end. Even my 3 year old and 1 year old boys enjoyed the beans! (The sausage was a bit too spicy for them but my husband and I loved it.)
This was a great recipe! It was a big hit with everyone, even the 4 year old. I used the slow cooker version and was really impressed. The only suggestion I would make is to add the sausage half way to avoid it from overcooking. Will definitely cook again.
We will definitely make this recipe regularly. I couldn't find the sausage that it called for so I used smoked turkey sausage. I also only used 2 stalks of celery rather than three. Finally, I sauteed the veggies and sausage with just a bit of olive oil. Other than that I followed the recipe. It seemed thick for a typical red beans and rice but still very good. A great recipe for everyday meals.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!