Creole Beans

Serving of home-cooked beans and corn bread served in blue patterned tin plates


2 1/2 cups beans (dry, cooked)
1/2 cup celery (sliced)
1/2 cup green pepper (chopped)
1/2 cup onion (chopped)
2 teaspoons vegetable oil
1 can tomatoes (14.5 oz, with juice)
1/4 teaspoon garlic powder
1/8 teaspoon pepper


1. Cook celery, onion, and green pepper in vegetable oil in a large saucepan until soft, about 5 minutes.
2. Break up large pieces of tomatoes. Add tomatoes and seasonings to vegetable mixture.
3. Bring to a boil. Add beans and return to a boil.
4. 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.


Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)