15 Minute Red Beans Rice Food

RED BEANS AND RICE

Red Beans and Rice image

Red Beans and Rice

Provided by Minute® Rice

Yield 4

Number Of Ingredients 8

Ingredients

1 tbsp butter
1/2 green bell pepper, chopped
1/2 onion, chopped
1 can (15 oz) red kidney beans, rinsed and drained
1 can (14 oz) beef broth
1 tbsp Cajun seasoning
2 cups Minute® White Rice
hot pepper sauce (optional)

Steps:

In just 4 simple steps you can enjoy this Red Beans and Rice dish made with sautéed green pepper and onion, red kidney beans, white rice and Cajun seasoning simmered in beef broth. Step 1
Melt butter in a large skillet over medium heat. Add bell peppers and onions; cook and stir until crisp-tender. Step 2
Add beans, broth and seasoning; stir. Bring to a boil. Step 3
Stir in rice and cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork. Serve with pepper sauce, if using. Recipe Tip To turn this dish into a quick, complete meal, add 2 cups of diced ham or cooked sausage at the same time as the broth.

15 MINUTE RED BEANS & RICE

15 Minute Red Beans & Rice image

Make and share this 15 Minute Red Beans & Rice recipe from Food.com.

Provided by jynxx6969

Categories White Rice

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup green pepper, chopped
1 (15 1/2 ounce) can kidney beans, drained
1/2 cup onion, chopped
2 chicken bouillon cubes
to taste oil
1/2 teaspoon hot pepper sauce
2 cups water
2 cups MINUTE White Rice, uncooked (quick cook rice)

Steps:

Cook and stir green pepper and onion in oil in large skillet on medium heat until tender.
Stir in water, beans, bouillon and pepper sauce. Bring to boil.
Stir in rice; cover.
Remove from heat. Let stand 5 mins.

RED BEANS AND RICE

Red Beans and Rice image

Provided by Emeril Lagasse

Categories main-dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Steps:

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.

RED BEANS AND RICE

Red Beans and Rice image

Make and share this Red Beans and Rice recipe from Food.com.

Provided by pammyowl

Categories < 4 Hours

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 lb dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso or 1/4 cup chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 lb smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 lb smoked ham hock
3 tablespoons chopped garlic
10 cups chicken stock or 10 cups water
4 cups cooked white rice
1/4 cup chopped green onion, garnish

Steps:

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html?oc=linkback.

Nutrition Facts : Calories 521, Fat 23, SaturatedFat 7.7, Cholesterol 83.1, Sodium 867.3, Carbohydrate 44.8, Fiber 1.4, Sugar 6.9, Protein 32.4

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