Mardi Gras Creole Red Beans and Rice

I don't usually make a special dish for Mardi Gras, but once I tasted these delicious spicy Creole red beans and rice, it got me in the mood!! I love making them because they can be made in the crock pot.

I teach in a private boarding school, and today the French classes are wearing colorful masks, celebrating, making crepes, dressing up etc. Even our school dining service jumped in by decorating the dining hall with colorful masks and metallic looking plastic beaded necklaces. They even featured a wonderful Louisiana Creole red bean dish for lunch that of course was gluten free. 

The creole beans and rice were  sooo good that I took a picture of my meal (above) and secured the recipe. It's a fast and easy meal that can be eaten over some healthy brown rice..

Thanks to my friends Peter and Paula for bringing back Official Mardi Gras Beads from New Orleans 

I discoveed  that red beans and rice have always been a popular meal in New Orleans, as well as traditionally eaten on Mardi Gras. This spicy red beans and rice recipe is based on an authentic Louisiana Creole recipe. Although the original recipe included sausage, my school omitted it and made a vegetarian version because of a diverse population of students and faculty a good number who don't eat meat. I've tried it by adding plant-based vegan sausage. 

You can make the recipe the fast way by using cooked beans or the slow way by  using dried kidney beans that you soak overnight  and cook for about 3 hours on the stovetop.

Personally, I like making bean dishes in the crock pot. I can start in the morning and have a hot tasty dish by noon. Ok, I love my crock pot and use it every chance I get. It makes life and clean up so easy!

**Update 2025 : I now use my Instant Pot instead!!!

In addition, this is a pretty healthy meal and very economical.


Ingredients:
1 pound of dried kidney beans soaked overnight.
When ready to use, rinse and set aside 
2 large onions, chopped
1 large red pepper, chopped
2 stalks celery, chopped
3 cloves garlic
1 large can diced tomatoes or 5 plum tomatoes, chopped
1 tsp of Cajun seasoning (or salt, pepper, hot pepper, basil and thyme to taste)

Directions :

Dutch Oven: Put onions, red pepper, celery, and garlic in a large Dutch oven type pan. Add tomatoes, uncooked soaked overnight dried beans, and Cajun seasoning. Stir well and add water to cover beans. Bring to a boil, then simmer covered until beans are soft about 3 hours. ** or forget the water and just use 2 cans of kidney beans and cook for about 30 minutes until well mingled. Optional: Add cooked and sliced vegan sausage. 

Crock Pot:
Put onions, red pepper, celery, and garlic in a crock pot. Add tomatoes, uncooked soaked overnight dried beans, and Cajun seasoning. Stir well and add water to cover beans. Cook on high for 3 ish hours or until beans are soft or cook on low for 6-7 hours. Optional: Add cooked and slice vegan sausage before serving.

Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.