Creole Red Beans and Rice

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Creole Red Beans and Rice

Couverts4
Preparation 15 minutes
Preparation time:30 minutes
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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
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Course; Bacon / Rice / Vegetables