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Creole Beans and Rice Recipe

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This recipe for Creole Beans and Rice, by , is from The Kentucky Reb's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 (16 oz.) bag Red Kidney Beans
1 lb. Smoked Sausage (sliced)
2 Tsp.Oil
3 Celery Ribs (sliced)
1 Green Pepper ( chopped)
1 Large Onion (chopped)
3 Green Onions (chopped)
3 Garlic Cloves (minced)
1 (14 1/2 oz.) Can Diced Tomatoes
32 oz. Chicken Stock
3 1/2 C. Water
2 Bay Leaves
1 Tsp. Worcestershire Sauce
1 tsp. Sugar
1/2 tsp. Salt & Pepper
Cooked White Rice

Rinse and sort beans.
Put in Dutch Oven, add water 2" above beans and soak for 8 hrs. Drain, rinse and set aside.
Put oil in Dutch Oven and saute sausage til brown. Set aside. Add celery and next 4 items to meat drippings til tender.
Put in tomatoes and simmer 30 minutes.
Stir in beans, chicken stock along with next 7 items, increase heat and bring to boil.
Boil 10 minutes, reduce heat,simmer uncovered for
1 1/2 -2 hours til beans are tender.
Finally add sausage , simmer another 30 minutes.
Discard bay leaves. Serve over hot cooked white rice.
Garnish with chopped green onions.

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Preparation Time:
Preparation Time:
cook time 3 hr.




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