Creole Kidney Beans
Bursting with bold flavors and hearty goodness, Creole Kidney Beans is a soul-warming dish that brings authentic Southern cuisine right to your table. Perfectly tender kidney beans are simmered in a rich, aromatic sauce made with crushed tomatoes, smoky paprika, and a medley of classic Creole seasonings like thyme, oregano, and cayenne pepper. The “holy trinity” of onion, bell pepper, and celery forms the flavorful base, while fresh garlic and a sprinkle of parsley add the perfect finishing touch. Whether served on its own or ladled over a bed of fluffy white rice, this vegan-friendly recipe is a satisfying and wholesome meal ideal for weeknights or special occasions. Effortlessly comforting and packed with nutrients, this dish ensures every spoonful delivers a taste of the South.
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Recipe Information
Ingredients
- 1 cup dry kidney beans
- 4 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 14-ounce can crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon thyme, dried
- 1 teaspoon oregano, dried
- 0.5 teaspoon cayenne pepper
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped
- 2 stalks green onions, sliced
- 2 cups cooked white rice (optional, for serving)
Instructions
Rinse the dry kidney beans under cold running water and soak them overnight in a large bowl of water. If short on time, use the quick soak method: bring the beans to a boil in water, then let them sit covered for 1 hour. Drain and rinse after soaking.
In a large pot, bring 4 cups of water to a boil. Add the soaked and drained kidney beans. Reduce heat to a simmer and cook uncovered for 45-60 minutes, or until the beans are tender. Drain and set aside.
In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables soften and the onions are translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the cooked kidney beans, crushed tomatoes, and vegetable broth to the pot. Stir well.
Season with smoked paprika, thyme, oregano, cayenne pepper, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking.
Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
Garnish with chopped parsley and sliced green onions.
Serve hot as is or over cooked white rice for a complete meal.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 9.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1476 mg | 31% | |
*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.
