Search This Blog

Wednesday, July 7, 2010

Creole Red Beans n' Rice

Popular Creole dishes start with the "trinity" which consists of onion, celery, and green bell pepper the trinity is the base for the dish.

My family loves this meal, I like to eat it with garlic bread sometimes instead of rice. My three-year-old step-son loves this and he is a very picky eater.

2 bags dry light red beans (soaked in water overnight)*
2 lbs smoked sausage (kielbasa) sliced to bite size
1 large onion, chopped
2 green peppers, chopped
3 large celery stalks, finely chopped
3 large garlic cloves, minced
1 tablespoon olive oil
3 bay leaves
1 teaspoon creole seasoning (Tony's brand)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon liquid smoke
1/4 teaspoon black pepper

1/2- 1 teaspoon salt
hot sauce

1. Return drained beans to large pot, fill pot with water until it is two inches above beans. Boil beans for one hour, add water when needed, they need to be covered in water constantly.

2. While beans boil sautee onions, celery, and green pepper until soft, about 4 minutes. Add garlic and cook until fragrant, add vegetables to the bean pot add in sausage, liquid smoke and all the seasonings.

3. Simmer on low for one hour. Serve hot with white rice or garlic bread and hot sauce if desired

 *Fill a large pot with water until the beans are completely immersed, soak overnight or you can buy canned beans but dry beans are cheaper and they are not soaked in salty preservatives.*

No comments:

Post a Comment

Comment here.