Melissa's Chefs
Creole Red Beans
Creole Red Beans
Rated 5.0 stars by 1 users
Category
Side Dishes
Cuisine
Creole
Servings
6 servings
Prep Time
15 minutes
Cook Time
2 hours
Mardi Gras is all about vibrant celebrations, and these Creole Red Beans deliver just that! Bursting with fresh bell peppers, celery, garlic, and onions, this dish takes a plant-forward approach to the classic recipe, putting fresh produce front and center. Perfectly seasoned with Creole spices and cooked low and slow, it’s the perfect centerpiece for your Mardi Gras feast.
Ingredients
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1 pound dried red kidney beans, rinsed and soaked overnight
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1 tablespoon olive oil
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1 large yellow onion, finely diced
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1 green bell pepper, finely diced
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1 red bell pepper, finely diced
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2 celery stalks, finely diced
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3 cloves garlic, minced
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1 teaspoon oregano
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1 teaspoon Cajun or Creole seasoning
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1/4 teaspoon cayenne pepper (optional)
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2 bay leaves
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1 teaspoon tomato paste
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6 cups vegetable broth
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1 teaspoon apple cider vinegar
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Salt and black pepper to taste
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1 cup diced fresh tomatoes
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1/2 cup chopped green onions (for garnish)
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1/4 cup chopped parsley (for garnish)
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Steamed white or brown rice
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Lemon wedges (optional)
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Hot sauce (optional)
For the Red Beans
Optional Add-Ins
For Serving
Directions
Drain and rinse the soaked red beans. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, bell peppers, and celery. Sauté for 5-7 minutes, until softened.
Stir in the garlic, smoked paprika, thyme, oregano, Creole seasoning, cayenne pepper (if using), and bay leaves. Cook for another 1-2 minutes, until fragrant.
Add the soaked red beans, tomato paste, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 1.5 to 2 hours, stirring occasionally. Add more broth or water if needed to keep the beans covered.
Once the beans are tender and creamy, stir in the apple cider vinegar and diced tomatoes (if using). Season with salt and pepper to taste. Remove bay leaves before serving.
Spoon the red beans over steamed rice and garnish with green onions and parsley. Add a splash of hot sauce or a squeeze of lemon juice for an extra punch of flavor.
Recipe Note
Pair these Creole Red Beans with skillet cornbread or roasted seasonal vegetables for a complete Mardi Gras meal. For an authentic touch, serve with a side of sautéed collard greens or charred okra.
Filed in:
Bulb Green Onions,
Celery,
Creole Red Beans,
Garlic,
Lemons,
Organic Bell Peppers,
Organic Yellow Onions,
Side Dishes
