Creole Beans and Rice Recipe


Preparation Time45 MinCooking Time15 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


 Dried red beans1 Pound
 Salt pork1⁄2 Pound
 Chopped onions3 Cup (48 tbs)
 Green onions1⁄4 Pound, chopped (1 Bunch)
 Chopped fresh parsley1 Cup (16 tbs)
 Chopped green pepper1 Cup (16 tbs)
 Garlic2 Clove (10 gm), pressed
 Salt1 Tablespoon
 Red pepper1 Teaspoon
 Pepper1 Teaspoon
 Hot sauce3 Dash
 Worcestershire sauce1 Tablespoon
 Canned tomato sauce8 Ounce (8 Can)
 Dried whole oregano1⁄4 Teaspoon
 Dried whole thyme1⁄4 Teaspoon
 Mettwurst/Other smoked german sausage2 Pound, cut into bite-size pieces

Nutrition Facts

Serving size

Calories 827 Calories from Fat 399

% Daily Value*

Total Fat 45 g69.7%

Saturated Fat 15.9 g79.4%

Trans Fat 0 g

Cholesterol 101.1 mg

Sodium 3112.2 mg129.7%

Total Carbohydrates 69 g23.1%

Dietary Fiber 15 g60.2%

Sugars 12.5 g

Protein 42 g83.8%

Vitamin A 38% Vitamin C 90.2%

Calcium 17.5% Iron 40.9%

*Based on a 2000 Calorie diet


1) Prepare the beans by sorting and washing.
2) In a Dutch oven, place the beans.
3) Pour enough water to cover the beans for soaking overnight.
4) Drain excess water.

5) Place pork inside the Dutch oven. Pour water to cover beans.
6) Cover with a lid and place over low heat to cook for 45 minutes.
7) Add all other ingredients leaving sausage and rice.
8) Cover with the lid and reduce heat to low.
9) Cook for another hour by occasional stirring.
10) Add sausage and cook over low heat for 45 minutes without the lid and by occasional stirring.

11) Serve the creole beans over warm rice.