You are here

Creole Beans And Rice

southern.chef's picture
  Dried red beans 1 Pound
  Salt pork 1⁄4 Pound
  Chopped onion 3 Cup (48 tbs)
  Green onions 1 Bunch (100 gm), chopped
  Chopped fresh parsley 1 Cup (16 tbs)
  Chopped green pepper 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), pressed
  Red pepper 1 Teaspoon
  Pepper 1 Teaspoon
  Hot sauce 3 Dash
  Worcestershire sauce 1 Tablespoon
  Canned tomato sauce 8 Ounce (1 Can)
  Dried whole oregano 1⁄4 Teaspoon
  Dried whole thyme 1⁄4 Teaspoon
  Mettwurst/Other smoked german sausage 2 Pound, cut into bite size pieces
  Hot cooked rice 2 Cup (32 tbs)

Sort and wash beans; place in a large Dutch oven.
Cover with water 2 inches above beans; let soak 8 hours.
Cover beans with water, and add salt pork; bring to a boil.
Cover, reduce heat, and simmer over low heat 45 minutes.
Add remaining ingredients except sausage and rice; cover and cook over low heat 1 hour, stirring occasionally.
Add sausage; cook, uncovered, over low heat 45 minutes, stirring occasionally.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 308 Calories from Fat 105

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 4.1 g20.7%

Trans Fat 0 g

Cholesterol 33.9 mg11.3%

Sodium 749.6 mg31.2%

Total Carbohydrates 35 g11.7%

Dietary Fiber 6.1 g24.2%

Sugars 5 g

Protein 17 g34%

Vitamin A 14.5% Vitamin C 35.4%

Calcium 7% Iron 18.2%

*Based on a 2000 Calorie diet

Creole Beans And Rice Recipe