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Creole Red Beans and Rice (Louisiana French)


This is a favorite New Orleans lunch.


  • 1 pound dried red kidney beans
  • 1 1/2 pounds ham hock or ham bone with generous amount of meat
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon granulated sugar
  • 1 jalapeno pepper, chopped


  1. Place beans and ham hock in a large pot. Cover with water. Water should be 1/2 to 3/4 inch above beans. Heat.
  2. When beans and water are hot, add bell pepper, onion, celery, garlic, seasonings and jalapeno pepper. Cook slowly for 2 to 3 hours or until gravy is thick and beans are tender.
  3. Salt to taste.
  4. Serve over fluffy white rice.

Yield: 4 servings


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