You are here: Home » Recipes » Spicy Creole Bean and Rice Chowder Spicy Creole Bean and Rice Chowder Recipe by Relish Contributor Yield 8 servings This low-fat chowder becomes a hearty main dish when you add 1 pound diced, firm tofu the last 5 minutes of cooking. You may omit the red chili flakes for a milder version. PrintEmail Ingredients 16 ounces dried kidney or pinto beans24 cups water1 (28-ounce) can chopped tomatoes with their juices1 cup chopped onions3 garlic cloves, minced1 cup chopped celery1 cup chopped green bell peppers1/2 cup raw basmati or brown rice4 sprigs fresh thyme or 1 teaspoon dried3 bay leaves1/2 teaspoon dried red chili flakes8 scallions, thinly sliced1/2 teaspoon salt2 teaspoons cider vinegar Instructions Cover beans with 8 cups water and refrigerate overnight. The following day, drain the beans, rinse well and cover with about 8 more cups fresh water in a saucepan. Simmer 2 1/2 hours or until tender. Or, use the quick-soak method: Cover the beans with 8 cups water in a saucepan, bring to a boil over high heat. Remove from heat and allow to soak at room temperature for about 3 hours, rinse and drain. Cover with about 8 more cups fresh water and simmer for 1 1/2 hours or until tender. With either method, drain cooked beans and place in a large nonreactive saucepan. Cover with 8 cups water and bring to a boil over high heat. Add canned tomatoes and their juices. Simmer 2 hours and then add all remaining ingredients except scallions, salt and vinegar. Simmer an additional 30 minutes or until rice and beans are tender. Add additional water, if necessary, to thin to desired consistency. Add the scallions, salt and vinegar.