Authentic Louisiana Red Beans And Rice Food

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AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up eating and love red beans and rice, these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 11h30m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb dried kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon cajun seasoning
1 lb andouille sausage, sliced
4 cups water
2 cups long grain white rice

Steps:

  • Rinse beans, and then soak in a large pot of water overnight.
  • In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  • Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  • Stir sausage into beans, and continue to simmer for 30 minutes.
  • Meanwhile, prepare the rice. In a saucepan, briong water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Steps:

  • Rinse beans, and then soak in a large pot of water overnight.
  • In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  • Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  • Stir sausage into beans, and continue to simmer for 30 minutes.
  • Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g

AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE



Authentic, No Shortcuts, Louisiana Red Beans and Rice image

This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.

Provided by Melissa S.

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 8h20m

Yield 8

Number Of Ingredients 12

1 pound dried red beans, soaked overnight
10 cups water
1 pound andouille sausage, sliced into rounds
1 large sweet onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped
8 cloves garlic, chopped
1 teaspoon ground black pepper
1 teaspoon Creole seasoning, or to taste
6 fresh basil leaves, chopped
1 ham hock
4 cups cooked rice

Steps:

  • Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
  • Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

Nutrition Facts : Calories 556.1 calories, Carbohydrate 61.5 g, Cholesterol 49.9 mg, Fat 22.3 g, Fiber 15.2 g, Protein 27.2 g, SaturatedFat 7.5 g, Sodium 615.1 mg, Sugar 2.5 g

LOUISIANA RED BEANS AND RICE



Louisiana Red Beans and Rice image

Provided by Tyler Florence

Categories     main-dish

Yield 6 servings

Number Of Ingredients 14

1 pound dried small red beans, picked over and rinsed
2 large smoked ham hocks
1 large yellow onion, chopped
2 celery stalks, chopped
1 large green bell pepper, chopped
1 teaspoon cayenne
1/4 bunch fresh flat-leaf parsley, chopped
2 sprigs fresh thyme
3 bay leaves
4 garlic cloves, chopped
2 green onions, green part only, chopped, plus more for garnish
Red pepper sauce
2 andouille sausages, cut into 3-inch chunks
4 cups cooked white rice

Steps:

  • Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
  • Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.
  • Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.

LOUISIANA BEANS AND RICE



Louisiana Beans And Rice image

This recipe is a soak overnight recipe. You do not have to do it this way if you are in more of a hurry to make these.

Provided by Gingerbear

Categories     Rice

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb dry red beans, soaked overnight,drained
6 cups water
2 cups finely chopped onions
3 cloves garlic, crushed
1 cup finely chopped green pepper
3 teaspoons chili powder
2 teaspoons cayenne
1/4 teaspoon oregano
1/4 teaspoon cumin
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 bunch parsley, finely chopped
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
3 cups cooked brown rice

Steps:

  • Combine the drained beans, water, onion and garlic in a large pot.
  • Bring to a boil for 12 minutes.
  • Reduce heat and simmer for 1 hour.
  • Add remaining ingredients except for rice and parsley.
  • Stir to mix pepper, tomato sauce, worcestershire sauce and spices with beans.
  • Simmer and additional 1 to 1-1/2 hours until beans are tender and liquid is thick.
  • Spoon beans over rice and sprinkle with additional chili powder and cumin, if desired.

AUTHENTIC NEW ORLEANS RED BEANS AND RICE



Authentic New Orleans Red Beans and Rice image

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

Provided by Matt

Categories     Side Dish     Rice Side Dish Recipes

Time 5h30m

Yield 10

Number Of Ingredients 15

1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups cooked white rice

Steps:

  • Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
  • Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
  • Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 44.1 g, Cholesterol 44.5 mg, Fat 20.5 g, Fiber 12.1 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 861.3 mg, Sugar 2.9 g

AUTHENTIC AND QUICK RED BEANS AND RICE (WITH ANDOUILLE SAUSAGE)



Authentic and Quick Red Beans and Rice (With Andouille Sausage) image

I modified this from an authentic Louisiana Red Beans & Rice recipe because I didn't have time to soak dried beans. This still has all the flavor, but is faster since it uses canned beans. A nice touch is to use both light and dark kidney beans and to crumble some sausage into the mix. People will ask you for the recipe for this one!

Provided by Slicey

Categories     Stew

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 17

4 (15 ounce) cans light kidney beans
1/4 cup olive oil
1 medium yellow onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
4 stalks celery & tops, chopped
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
2 teaspoons cajun seasoning, like Tony Cachere's Creole Seasoning
1 1/2 lbs andouille sausages, sliced
1 (15 ounce) can diced tomatoes (Fire Roasted)
2 tablespoons sofrito sauce (optional, Goya brand)
1 (1/2 ounce) packet sazon goya (optional)
3 cups long grain white rice, cooked

Steps:

  • Heat one cup of water and soak bay leaves in the water for at least 30 minutes.
  • In a large skillet, heat olive oil over medium heat. Add diced celery and cook 1-2 minutes. Then add diced Onion, bell pepper, and garlic and cook 3-4 minutes.
  • Transfer vegetables to large stock pot. Drain kidney beans, reserving some of the liquid, and add beans to pot. Add one can of diced tomatoes (with liquid) to stock pot. Remove the bay leaves from the hot water and add the seasoned liquid to the pot. (If the bay leaves have not soaked long enough, you can add them later). If additional liquid is needed, add some of the reserved liquid from the beans or a small amount of water.
  • In the same skillet you sauteed vegetables in, add Andouille sausage and cook over medium heat. You can slice the sausage then cook it or cook whole sausage then let cool and slice.
  • Add cayenne pepper, thyme, sage, parsley, and Cajun seasoning to the stock pot with the beans and vegetables. Bring to a slight boil, and then reduce heat to medium-low. Simmer for 1 hour.
  • Stir cooked sausage into beans, and continue to simmer for 30 minutes. At this point, you can add Goya brand Sofrito (a sauce used to season soups and stews) or 1 packet Sazon Goya (a seasoning packet that contains MSG) if desired. You can find Goya products in the Mexican food aisle of the grocery store.
  • Add additional water, salt, pepper, or Creole seasoning to taste, if needed.
  • Meanwhile, prepare the rice. In a saucepan, put 1 Tablespoon butter, and 2 cups water for every one cup dry rice and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Serve beans over steamed white rice. Serve Louisiana Hot Sauce at the table, if desired.

LOUISIANA RED BEANS AND RICE



Louisiana Red Beans and Rice image

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

Provided by Honeysuckle White a

Categories     Poultry

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

1 (1 lb) package Honeysuckle White® or Shady Brook Farms® Hot Italian Turkey Sausage Links, cut into 1-inch
2 (16 ounce) cans red beans
3 celery ribs, sliced
1 large green bell pepper, chopped
1 large onion, chopped
6 garlic cloves, minced
2 bay leaves
1 teaspoon ground thyme
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon creole seasoning
water
3 cups instant rice, prepared according to package directions

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  • Cook sausage, stirring constantly until no longer pink, about 5 minutes.
  • Add remaining ingredients, and water if necessary to thin out mixture.
  • Simmer for about 15 minutes, stirring occasionally.
  • Serve over cooked rice.
  • Note: For food safety, cook turkey to a minimum internal temperature of 165 degrees Fahrenheit as measured by a meat thermometer.

Nutrition Facts : Calories 397.8, Fat 1.4, SaturatedFat 0.2, Sodium 412.4, Carbohydrate 79.2, Fiber 12.1, Sugar 2.7, Protein 17.7

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