Best 7 Creole Red Bean Stew Recipes

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Embark on a culinary journey to the heart of Creole cuisine with our delightful Creole Red Bean Stew. This hearty and flavorful dish is a symphony of textures and tastes, featuring tender red beans simmered in a rich and aromatic broth, complemented by the smokiness of Andouille sausage, the earthy sweetness of bell peppers, and the vibrant freshness of celery and onions.

Our comprehensive article not only guides you through the steps of making this classic Creole stew but also offers a treasure trove of additional recipes that elevate the red bean experience. From the comforting simplicity of Red Beans and Rice to the bold flavors of Jambalaya, and the zesty kick of Red Bean Tacos, our collection caters to every palate and occasion.

Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, our Creole Red Bean Stew and its accompanying recipes will surely become staples in your kitchen. So, let's dive in and explore the vibrant world of Creole cooking, one delicious bite at a time!

Check out the recipes below so you can choose the best recipe for yourself!

CREOLE RED BEAN STEW



Creole Red Bean Stew image

This ultimate in comfort food comes from RouxBDoo's Cajun & Creole Blog. Wishing for a bowlful and a scoop of white rice right NOW!!!

Provided by Jostlori

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

1/2 large onion, diced
5 celery ribs, diced
6 green onions, sliced thin, green part larger
2 tablespoons garlic, minced
1 tablespoon tony chachere's creole seasoning
1 (10 ounce) can Rotel Tomatoes
1/2 lb andouille sausage
1/2 red bell pepper
2 bay leaves
2 tablespoons bacon grease (or butter)
1/4 cup butter
2 tablespoons Worcestershire sauce
1 tablespoon louisiana hot sauce
3 (15 ounce) cans red beans, drained
2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 bay leaves
1 sprig fresh thyme or 1/2 teaspoon dried thyme
2 cups water

Steps:

  • Saute the onions, green onions, garlic, celery and bell peppers in the butter/bacon grease combination until they're sweated, about three minutes.
  • Add the Andouille sausage, all spices and herbs. Cook for 10 minutes on medium heat.
  • Add the tomatoes, worcestershire and tabasco sauces, the beans and a bean can full of water. Bring to a boil, and then turn down on low and let them cook about 20 minutes. Leave the lid off to thicken the fluid, but watch carefully so it doesn't dry.
  • Serve with fluffy white rice and enjoy!

Nutrition Facts : Calories 815.8, Fat 35.4, SaturatedFat 15.6, Cholesterol 69, Sodium 1309.5, Carbohydrate 87.7, Fiber 23, Sugar 5.3, Protein 40.7

AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Steps:

  • Rinse beans, and then soak in a large pot of water overnight.
  • In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  • Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  • Stir sausage into beans, and continue to simmer for 30 minutes.
  • Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g

CREOLE BLACK BEANS AND RICE



Creole Black Beans and Rice image

This one of my favorite recipes. It is a crockpot recipe but I'm sure you could cook it on the stovetop also. It's pretty spicy.

Provided by Tonkcats

Categories     Rice

Yield 6-8 serving(s)

Number Of Ingredients 16

1 -2 lb smoked sausage, cut into 1
3 (15 ounce) cans black beans, drained
1 1/2 cups onions, chopped
1 1/2 cups green peppers, chopped
1 1/2 cups celery, chopped
3 cloves garlic, minced
2 teaspoons leaf thyme
1 1/2 teaspoons leaf oregano
1 1/2 teaspoons white pepper
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 chicken bouillon cube
5 bay leaves
1 (8 ounce) can tomato sauce
1 cup water
to taste rice, boiled

Steps:

  • Brown sausage in a skillet over med.
  • heat. Drain fat and transfer to crockpot. Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs.
  • or on high 4 hrs.
  • Remove bay leaves.
  • Serve over cooked rice.

Nutrition Facts : Calories 480.1, Fat 22.6, SaturatedFat 7.4, Cholesterol 46.4, Sodium 1012.1, Carbohydrate 46.4, Fiber 16.1, Sugar 5.5, Protein 24.5

RED BEAN STEW



Red Bean Stew image

Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.

Provided by Martha Rose Shulman

Categories     dinner, one pot, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

1 pound (2 1/4 cups) red beans, washed, picked over and soaked for 6 hours or overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 medium or large onion, chopped
6 garlic cloves, minced
2 carrots, peeled and chopped
1 large or 2 small green bell peppers, cut in small dice
2 tablespoons sweet Hungarian paprika
2 tablespoons tomato paste
1 bay leaf
Salt
1 teaspoon oregano
Pinch of cayenne
2 tablespoons red wine vinegar
1/2 teaspoon sugar
Freshly ground pepper
1/2 cup minced fresh parsley, or a combination of parsley and dill
1/2 cup drained yogurt for topping

Steps:

  • Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
  • Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
  • Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
  • Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 22 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 5 grams

CAJUN CHICKEN AND RED BEAN SOUP



Cajun Chicken and Red Bean Soup image

Creole Cajun Seasoning adds Southern Flavors to this Chicken Soup

Provided by Chef Mary Nolan

Yield 6 servings

Number Of Ingredients 17

4 tablespoons unsalted butter
1 medium onion, finely diced, (1 1/2 cups)
1 medium green bell pepper, finely diced, (1 1/4 cups)
3 ribs celery, finely diced, (1 1/4 cups)
1 small jalapeño pepper, finely diced
3 cloves garlic, minced
1 1/4 pounds boneless, skinless chicken thighs, cut into bite-size pieces
2 tablespoons The Spice Hunter Cajun Creole Seasoning Blend
2 teaspoons kosher salt
1 (8oz) can tomato sauce
1 (15.5oz) can small red beans, drained and rinsed
1 (32oz) box chicken broth, low-sodium
1/2 cup white rice
1 bay leaf
4 teaspoons worcestershire sauce
1 tablespoon hot sauce
freshly ground black pepper

Steps:

  • Melt butter over medium heat in a large pot. Add onion, bell pepper, celery, jalapeño, and garlic and cook, stirring frequently, until softened and onion is translucent, about 20 minutes.
  • Add chicken, The Spice Hunter Cajun Creole Seasoning Blend, and salt and increase heat to medium-high. Stir and cook until chicken begins to look opaque, about 2 minutes. Add tomato sauce, red beans, chicken broth, rice and bay leaf and bring to a boil and then reduce to a simmer over medium-low heat. Stir frequently so that rice doesn't stick to the bottom and cook uncovered 20 minutes, until rice is softened. Stir in Worcestershire sauce and hot sauce and check seasoning, adding more salt if desired. Remove bay leaf, ladle into bowls, and top with black pepper (soup with continue to thicken as it sits).

VEGAN SLOW COOKER RED BEANS AND RICE



Vegan Slow Cooker Red Beans and Rice image

This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco.

Provided by Sarah DiGregorio

Time 7h30m

Yield 6 servings

Number Of Ingredients 20

1/4 cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Steps:

  • Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
  • If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
  • Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

CREOLE LIMA BEAN STEW



Creole Lima Bean Stew image

Make and share this Creole Lima Bean Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegan

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 large onion, quartered and thinly sliced
3 celery, stalks thinly sliced
1 large green bell peppers or 1 large red bell pepper, diced
2 tablespoons unbleached white flour
2 cups water
2 (10 ounce) packages frozen baby lima beans, thawed
1 (16 ounce) can red kidney beans, drained and rinsed
1 (28 ounce) can salt-free diced tomatoes, undrained
2 teaspoons salt-free seasoning (Mrs. Dash salt-free Table Blend or McCormick Seasonings)
2 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried red pepper flakes
salt
freshly ground black pepper
1/4-1/2 cup chopped fresh parsley
hot cooked rice (optional)

Steps:

  • Heat the oil in a big soup pot; add in onion; saute over medium heat until translucent.
  • Add in celery and bell pepper; saute another 5 minutes.
  • Slowly sprinkle in the flour and stir until well integrated with the vegetables, then stir in the water.
  • Add in the next 8 ingredients (lima beans through red pepper flakes); bring to a rapid simmer, then decrease heat; cover and simmer gently for 30-35 minutes.
  • Season with salt and pepper, then stir in the parsley.
  • Add a small amount of water if needed, but let the stew remain thick.
  • Adjust the other seasonings if needed; discard bay leaves.
  • Serve in bowls over hot cooked rice.

Nutrition Facts : Calories 302.9, Fat 3.4, SaturatedFat 0.5, Sodium 358.5, Carbohydrate 55.6, Fiber 14.5, Sugar 7.3, Protein 15.7

Tips:

  • Soak the beans overnight: This will help to reduce the cooking time and make the beans more tender.
  • Use a variety of beans: Don't be afraid to mix and match different types of beans, such as red beans, black beans, and kidney beans.
  • Add vegetables: Vegetables like celery, onions, and bell peppers add flavor and nutrition to the stew.
  • Season the stew well: Use a variety of spices, such as paprika, cumin, and cayenne pepper, to give the stew a flavorful kick.
  • Cook the stew low and slow: This will allow the flavors to develop and the beans to become tender.
  • Serve the stew with rice or cornbread: This will help to soak up the delicious sauce.

Conclusion:

Creole red bean stew is a hearty, flavorful, and budget-friendly meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a delicious and satisfying meal, give Creole red bean stew a try. You won't be disappointed!

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