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Red Beans Creole

Makes: 12 servings
Prep 25 mins Cook 11 hrs to 13 hrs  (low) or 5-1/2 to 6-1/2 hours (high) Stand 1 hr
Red Beans Creole
Ingredients
  • 3 1/2  cups  dry red beans (1-1/2 pounds), rinsed and drained
  • 5  cups  water
  • 3  cups  chopped onions (3 large)
  • 2 4  ounce cans (drained weight)  sliced mushrooms, drained
  • 6  cloves garlic, minced
  • 2  tablespoons  Creole seasoning
  • 1 14 1/2 ounce can  diced tomatoes with basil, garlic, and oregano, undrained
  • 2  cups  instant brown rice
  • 2  medium  green sweet peppers, cut into strips
  •  Bottled hot pepper sauce (optional)
Directions

1. Place beans in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

2. In a 6-quart slow cooker combine beans, the 5 cups water, the onions, mushrooms, garlic, and Creole seasoning.

3. Cover and cook on low-heat setting for 11 to 13 hours or on high-heat setting for 5-1/2 to 6-1/2 hours.

4. If using low-heat setting, turn to high-heat setting. Stir in tomatoes, uncooked rice, and sweet peppers. Cover and cook for 30 minutes more. If desired, pass bottled hot pepper sauce.

Nutrition Facts (Red Beans Creole)
  • Servings Per Recipe 12,
  • cal. (kcal) 269,
  • Fat, total (g) 1,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 53,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 11,
  • sugar (g) 5,
  • pro. (g) 14,
  • vit. A (IU) 121,
  • vit. C (mg) 29,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 224,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 886,
  • Potassium (mg) 951,
  • calcium (mg) 67,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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