Creole-Style Red Beans

Photographer Greg DuPree, Food Stylist Margaret Dickey, Prop Stylist Thom Driver

Creole-Style Red Beans

Prep Time

20 minutes

Cook Time

5 hours

Serves

4 people

Simple. Versatile. Satisfyingly delicious. Served with rice, Creole-Style Red Beans make a perfect supper or game-day meal.

Tip: Thicken the soup by using only 5 1⁄2 cups water and stirring in 1 (14.5-ounce) can diced tomatoes.

Make It Vegetarian/Vegan
Substitute vegan sausage for the meat sausage.

Make It for Picky Eaters
Substitute regular sausage for andouille.
Use 2 teaspoons Creole seasoning, but have hot sauce on the table for everyone to enjoy.

Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved. Recipe by Cheryl J. E. and Barbara L.

You can find additional recipes we’re featuring from the book here:

African Sweet Potato Stew

Indian Lentil Soup

Pork Salsa Stew

Ingredients

  • 1 lb. dried red kidney beans, rinsed, any stones removed
  • 3/4 to 1 1/2 lbs andouille sausage, sliced thin
  • 3 celery stalks, chopped
  • 1 red onion, chopped
  • 3-5 garlic cloves, minced, according to your taste preferences
  • 1 to 1 1/2 tablespoons Creole seasoning or Cajun seasoning, to taste
  • 7 cups water or chicken broth
  • 1 green bell pepper, chopped, divided
  • 1 red bell pepper, chopped, divided
  • 1/4 cup green onion, sliced, for topping

Preparation

  • 1 Grease the interior of the slow cooker crock with nonstick cooking spray.
  • 2 Combine the red beans and next 6 ingredients (through the water or broth) in the prepared crock.
  • 3 Cover. Cook on Low 4 1⁄2 to 6 hours, or until the beans and onion are tender.
  • 4 Thirty minutes before the end of the cooking time, stir in half of the chopped green and red bell peppers.
  • 5 To serve, top with the remaining chopped bell peppers and sliced green onions.

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