Creole Red Beans and Rice
Equipment
- skillet
Ingredients
- 1 green pepper chopped
- 1 onion chopped
- 1/2 cup green onion chopped
- 1/2 cup celery chopped
- 2 tablespoons fresh parsley chopped
- 3 slices bacon crisply cooked, crumbled, and drippings reserved
- 1/2 lb. Polish or Kielbasa sausage sliced
- 2 15- oz. cans kidney beans drained and rinsed
- 6- oz. can tomato paste
- 2- oz. jar chopped pimentos drained
- 2 tablespoons catsup
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon chili powder
- Cooked rice
Instructions
- In a skillet over medium heat, sauté green pepper, onions, celery, and parsley in the reserved bacon drippings until tender.
- Stir in the crisply cooked and crumbled bacon, sliced Polish or Kielbasa sausage, kidney beans, tomato paste, chopped pimentos, catsup, Worcestershire sauce, and chili powder.
- Reduce heat, cover, and simmer until thickened, about 25 to 30 minutes.
- Serve the Creole Red Beans and Rice over cooked rice.
Nutrition values
Calories: 450 kcal