Big Ole Bills Red Beans And Rice Food

LOUISIANA RED BEANS AND RICE

Steps:

• Put dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours, or overnight. Water should come up about 2 inches over the beans.
• When ready to cook, heat 2 tablespoons olive oil in a large dutch oven or a heavy pot set over medium heat.
• Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently.
• Remove sausage from pot and set them aside.
• Add butter to the pot and melt.
• Stir in the onions and cook over medium heat for 3 minutes, or until starting to soften.
• Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter, if needed.
• Stir in garlic and cook for 15 seconds.
• Season with salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute.
• Pour in vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
• Drain the soaked beans and rinse; add the beans to the pot, and previously prepared andouille sausage.
• Add bay leaves.
• Increase heat to High and bring mixture to a boil.
• Reduce heat to low; cover and simmer for 1-½ to 2 hours, or until beans are soft and tender. Start checking for doneness around the 1-½ hour mark by mashing or squeezing the beans between your fingers. The skin should be a bit resistant to pressure, but the interior should be the consistency and appearance of baked potato.
• When beans are cooked through, remove the bay leaves from the pot and discard.
• Remove 1 cup of beans to a bowl; mash the beans with the back of the fork, and then return to the pot; stir.
• If mixture is too thick, add up to 1 cup water.
• Taste for salt and seasonings, and adjust accordingly.
• Stir in parsley and green onions and cook for 5 more minutes.
• Remove from heat.
• Serve over cooked rice.

AUTHENTIC BIG EASY RED BEANS AND RICE

Steps:

• Prepare your rice as directed while meal is simmering.
• Olive oil in dutch oven or large skillet, medium-low heat.
• Add minced garlic and cook 1-2 minutes.
• Add chopped onion, bell pepper, and celery, saute for 6-8 minutes.
• Add spices and broth, stirring well.
• Add sausage and washed red kidney beans and fold in until well mixed.
• Simmer for 15-20 minutes - cooking out most liquid
• Taste test - This is the time to add a little more cajun spice.
• Remove bay leaves.
• Spoon mixture over 3/4 - 1 cup cooked rice.

BIG OLE BILL'S RED BEANS AND RICE

Steps:

• Rinse the kidney beans in a strainer. Put them in a bowl and cover with water. Let them soak overnight.
• Heat the oil in a skillet on medium heat, and then add the celery, garlic, bell pepper and onion to the pan. Continue to cook for about five minutes until the vegetables are slightly softened. Set aside.
• Rinse and drain the beans. Put them in a large pot with 6 cups of water. Add the vegetable mixture you just fried to the pot.
• Add the bay leaves, thyme, sage, Cajun seasoning, and parsley to the pot. Bring to a boil and then reduce to simmer. Cook for two hours uncovered.
• Add a small amount of salt and pepper to taste. Stir the sausage into the pot and simmer for an additional 30 minutes.
• While it simmering, cook your rice according to package directions. I personally like jasmine rice, but any type will work including white and brown.
• Serve the beans and sausage dish over the rice.

RED BEANS AND RICE

Steps:

• Put the dried beans in a large bowl or container and cover with water. Soak overnight in the refrigerator. Drain well.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion, scallion whites, celery, bell pepper and a big pinch of salt. Cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the garlic and cook, stirring, until softened, about 1 minute.
• Add the beans, 8 cups fresh water, the ham hock, bay leaves, cayenne, sage, thyme and 1 1/2 teaspoons salt to the pot. Bring to a boil, reduce to a gentle simmer and cook, stirring occasionally, until the beans are creamy and tender, about 2 hours. Add a few tablespoons water if the beans get too thick.
• Meanwhile, combine the rice and 3 cups water in a large saucepan and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, and the water is absorbed, about 15 minutes. Remove from the heat and let sit until ready to serve.
• Remove the ham hock from the beans and pull the meat off the bone. Chop the meat and stir it back into the beans; season with salt. Sprinkle with the vinegar; add more to taste. Divide the rice and beans among bowls; top with the scallion greens and hot sauce.

RED BEANS AND RICE

Steps:

• In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
• While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.

SUNNY'S EASY RED BEANS AND RICE

Steps:

• Add the olive oil and sausage to a Dutch oven over medium heat. Cook, stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3 to 5 minutes. Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grinds of black pepper (more than usual!). Cook, stirring, until the veggies are tender and the celery and onion are translucent and beginning to brown, 3 to 5 minutes. Stir in the beans and their liquid, garlic and ham hock.
• Add 1 cup water and bring to a boil. Lower to a simmer, then cover and cook until the beans are very tender, about 30 minutes. Serve over white rice with a shake of hot sauce.

RED BEANS AND RICE

Steps:

• Put the beans in a large bowl and add enough stock to cover by about 1 inch. Cover and refrigerate for 24 hours. (Water is not recommended for soaking the beans as it adds nothing to the flavor and does not soften the beans quite as well as stock does.)
• Add 1 tablespoon of the vegetable oil to a large saute pan over medium heat. Add the onions and cook until translucent, 2 to 3 minutes. Then add the celery and bell peppers, and cook until softened, slightly brown and giving off a pleasant aroma, about 3 minutes. Then add the seasoning meats and chopped garlic, and cook until browned, 4 to 5 minutes. Divide in half and reserve.
• Remove the beans from the refrigerator (they will have expanded nicely and their skins should be bursting by now). Add the beans and soaking liquid to a large stockpot, and add additional stock to cover the beans by several inches.
• Set the stockpot on the stove, bring it to a slight boil and reduce to a heavy simmer. Stirring vigorously, add the liquid smoke, Worcestershire sauce, granulated garlic, granulated onion, black pepper, brown sugar if using, bay leaves and half of the seasoning meat mixture. Simmer for 2 1/2 to 3 hours. (To get "New Orleans cream-style" beans, which are preferable, you can continue to simmer until the beans break down, about 1 hour more.) Season with salt, remove from the heat and let cool in the stockpot to room temperature. Refrigerate overnight. (The beans can be eaten after seasoning with salt, but refrigerating them overnight improves the flavor of the dish.)
• Remove the stockpot from the refrigerator and gently reheat on the stove, stirring in 1/2 cup stock to loosen up the coagulated bean mixture. When the beans reach a boil, reduce to a heavy simmer, stirring frequently as to not let the beans at the bottom of the pot burn. Taste and adjust the seasoning as desired.
• Heat the remaining 1 tablespoon vegetable oil in a small saute pan over medium heat. Add the andouille sausage and cook until brown on both sides, about 1 minute per side.
• Bring 3 cups water to a boil in a small stockpot. Add the rice, bring it back to a boil and cook for 3 minutes. Cover the stockpot, remove from the heat and let steam for 15 minutes. Remove the lid and transfer the rice to a small baking sheet to cool slightly.
• Reheat the remaining seasoning meat mixture. Divide the seasoning meat mixture, beans and andouille sausage among bowls, top with a scoop of rice, and sprinkle with the green onions and parsley. Serve with hot sauce and mustard.

RED BEANS AND RICE

Steps:

• Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
• Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
• Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

RED BEANS AND RICE

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.

BIG EASY RED BEANS N' RICE

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 pan, render the ham chunks by cooking until the fat becomes liquid, remove ham and place to the side.
• In the fat that remains sauté the onion, garlic, celery and parsley.In a large pot, combine the beans, water, meat, bay leaf, salt & pepper.
• Bring to slow boil, lower heat to simmer and cook for about 1 1/2 hours, stirring occasionally until beans are tender.
• Remove bay leaf and serve over rice.