Creole Beans
Try this recipe with red beans or other varieties and serve this main dish with cooked brown rice and a green salad for a complete meal. To learn how to cook dried beans, check out our recipe Cooked Beans .
Ingredients
US
Metric
- 2 1/2 cups beans (dry, cooked)
- 1/2 cup celery (sliced)
- 1/2 cup green pepper (chopped)
- 1/2 cup onion (chopped)
- 2 teaspoons vegetable oil
- 1 can tomatoes, low-sodium (14.5 oz, with juice)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
Steps
- Wash hands with soap and water.
- Cook celery, onion, and green pepper in vegetable oil in a large saucepan until soft, about 5 minutes.
- Break up large pieces of tomatoes. Add tomatoes and seasonings to vegetable mixture.
- Bring to a boil. Add beans and return to a boil.
- Cover and cook over low heat until flavors are blended and liquid is cooked away, about 30 minutes. Stir once and a while to prevent sticking.
This is a variation — USDA MyPlate edition. Base recipe: Creole Beans →
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 187 |
|---|---|
| Protein | 11.0 g |
| Fat | 3.0 g |
| Carbs | 32.0 g |
| Fiber | 10.0 g |
| Sodium | 24 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)