Eat Without

Creole Beans

Source: Healthy Eating In Indian Country: Do You Weigh Too Much? USDA Food and Nutrition Service Food Distribution Program on Indian Reservations

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Try this recipe with red beans or other varieties and serve this main dish with cooked brown rice and a green salad for a complete meal. To learn how to cook dried beans, check out our recipe Cooked Beans .

Makes
4 servings

Ingredients

  • 1/2 cup celery, sliced
  • 1/2 cup green pepper, chopped
  • 1/2 cup onion, chopped
  • 2 teaspoons vegetable oil (or cooking oil of choice)
  • 1 can (14.5 ounces) low-sodium tomatoes
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 2 1/2 cups cooked beans

Directions

  1. Wash hands with soap and water.
  2. Cook celery, green pepper, and onion in vegetable oil in a large saucepan until soft, about 5 minutes.
  3. Break up large pieces of tomatoes. Add tomatoes and seasonings to vegetable mixture.
  4. Bring to a boil. Add beans and return to a boil.
  5. Cover and cook over low heat until flavors are blended and liquid is cooked away, about 30 minutes. Stir once and a while to prevent sticking.

Notes

Learn more about: Celery Bell Peppers Onions Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.