Creole Red Beans

 in Favorite Recipes by

Provided by Janet Legrand for the May 2010 issue of CorsicanaNOW Magazine.

  • 1 lb. red kidney beans 
  • 2 onions, chopped 
  • 1 green pepper, chopped 
  • 3 ribs celery, chopped 
  • 4 cloves garlic, minced 
  • 1 tsp. sugar 
  • 2 tsp. vinegar 
  • 3 cups chicken broth 
  • 3 cups water 
  • 2 bay leaves 
  • 1/2 tsp. powdered thyme 
  • 1/8 tsp. powdered allspice 
  • 1/8 tsp. cloves 
  • 1/2 tsp. chili powder 
  • 1/8 tsp. cayenne pepper 
  • 1/4 tsp. black pepper 
  • Salt, to taste 
  1. Sort and soak beans overnight; drain and rinse. 
  2. In a heavy pot, sauté chopped vegetables until soft. 
  3. Add beans and remaining ingredients, except salt. 
  4. Cook on a gentle simmer for at least 3 hours, stirring the mixture frequently. As beans soften, mash some against the side of the pot for a creamy texture to the sauce.