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Creole Red Beans and Rice Recipe
|Vegetable oil||1 Teaspoon|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Green bell pepper||1⁄4 Cup (4 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Red kidney beans||6 Ounce, drained|
|Water||1⁄4 Cup (4 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Hot sauce||1⁄2 Teaspoon|
|Thyme leaves||1⁄8 Teaspoon|
|Oregano leaves||1 Teaspoon|
|Long grain rice||1 Cup (16 tbs), cooked|
Calories 665 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.6%
Saturated Fat 0.67 g3.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 92.5 mg3.9%
Total Carbohydrates 131 g43.5%
Dietary Fiber 14.4 g57.7%
Sugars 3.5 g
Protein 26 g52.3%
Vitamin A 11.9% Vitamin C 37.1%
Calcium 10.3% Iron 38.7%
*Based on a 2000 Calorie diet
1.Take a 1 1/2 quart saucepan and heat some oil in it.
2.Add in onion, pepper, celery, ham, garlic and stir cook over medium heat until vegetables are tender yet crisp.
3.Add in the rest of the ingredients, but not the rice.
4. Let the mixture boil. Now reduce heat, cover and let simmer for about 10 to 15 minutes until the flavors infuse and vegetables are tender.
5.Discard the bay leaf.
6.Serve red beans with rice.