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Dutch Oven Creole Beans & Rice

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8

Ingredients
  

  • 8 strips of bacon
  • 2-3 stalks chopped celery
  • 1 chopped onion
  • 1 chopped bell pepper
  • 5-6 cloves garlic
  • 1 tsp thyme
  • 1 to 2 bay leaves
  • 15 oz. can red beans
  • 15 oz. can black beans
  • 2, 14 oz. cans chicken broth
  • 1 can diced tomatoes
  • A few dashes of Worcestershire sauce
  • Hot sauce to taste
  • 2 tsp Creole seasoning
  • 2 Tbsp wine vinegar or lemon juice
  • 1 cup uncooked long grain white rice
  • 2 Tbsp parsley flakes
  • To make this a main course
  • 1 # of andouille sausage sliced on the bias and browned.
  • And/or 2 chicken hindquarters skinned and trimmed, seasoned with Creole seasoning, browned and shredded.
  • And/or 1# cubed cooked ham

Instructions
 

  • Start with 24 white briquettes.
  • Chop up the veggies.
  • Cook the bacon in the dutch oven with all briquettes underneath until browned.
  • Remove and crumble the bacon.
  • If adding meat, brown in the bacon grease.
  • Add the chopped veggies; cook until tender, about 8 minutes.
  • Add the rest of the ingredients except the rice and mix well.
  • Bring to a boil, and then move 8 briquettes to the lid and cover.
  • Simmer for half hour or so.
  • Add the rice and parsley, and simmer until the rice cooked, about 20 minutes.
  • Serve with hot sauce, some crusty bread, and a good beer.