Creole Beans
Bring the bold, vibrant flavors of Louisiana to your table with this hearty Creole Beans recipe. Packed with tender red kidney beans, aromatic vegetables like onion, celery, and bell pepper, and a medley of savory spices including smoked paprika, thyme, and cayenne, this dish is a soul-warming delight. Simmered in a rich tomato-broth base, these beans develop layers of flavor that make them perfect as a hearty side or served over fluffy rice for a satisfying main course. With simple ingredients and a slow-cooked technique that melds the flavors beautifully, this plant-based Creole classic is both comforting and flavorful, offering a true taste of the South. Garnish with fresh parsley or a splash of hot sauce for an extra flair!
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Recipe Information
Ingredients
- 1 cup dried red kidney beans
- 4 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 pieces celery stalks, diced
- 3 pieces garlic cloves, minced
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cayenne pepper
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon hot sauce (optional, for serving)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Rinse the dried beans thoroughly under cold water and remove any debris. Place the beans in a large bowl and cover them with water. Soak overnight (or for at least 8 hours).
After soaking, drain and rinse the beans. In a large pot, combine the beans with 4 cups of fresh water and bring to a boil. Reduce the heat and simmer for 45-60 minutes, or until the beans are tender but not mushy. Drain and set aside.
In the same large pot, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Stir in the canned diced tomatoes, tomato paste, and vegetable broth. Mix well.
Add the cooked beans to the pot along with smoked paprika, dried thyme, dried oregano, cayenne pepper, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle simmer. Cover the pot and cook for 45 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.
Taste and adjust the seasoning, adding more salt or cayenne pepper if desired.
Remove the bay leaf before serving. If desired, garnish with chopped parsley and a dash of hot sauce.
Serve warm as a side dish, or over rice for a complete meal.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 9.9 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1388 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
