Bourbon Street Red Beans And Rice Dip Food

RECIPES

Steps:

• Cook diced bacon in 3-quart saucepan over medium-high heat, until crisp, stirring occasionally. With slotted spoon, remove bacon to plate.In drippings remaining in skillet, cook onion and garlic, about 5 minutes until softened. Stir in rice; cook 2 minutes, stirring constantly. Add chicken broth, TABASCO® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes.Add red and yellow bell peppers, red beans and bacon. Cook 5 minutes longer or until rice is tender. To serve, stir in scallions.

BOURBON STREET RED BEANS AND RICE DIP

Steps:

• Bring the Southern flavors of New Orleans straight from Bourbon Street to your kitchen by making this Red Beans and Rice dip. With the help of our Mahatma® Red Beans and Rice Mix - this recipe is easier than any other appetizer you've cooked before and makes for a fast clean-up as well. So if you're looking for a hassle-free way to satisfy your guests, this is just the recipe for you!
• Step 1 Prepare the Mahatma® Red Beans and Rice Mix according to package directions.
• Step 2 Add in your salsa of choice and chopped cilantro.
• Step 3 Serve as a dip with your choice of chips or veggies.

BOURBON STREET RICE AND BEANS

Steps:

• Cook diced bacon in a 3-qt saucepan over medium-high heat until crisp, stirring occasionally. With slotted spoon, remove bacon to plate.
• Add onion and garlic to skillet. Cook until softened, about 5 minutes, stirring frequently.
• Stir in rice; cook 2 minutes, stirring constantly.
• Add broth, Tabasco sauce and salt. Bring to boil over high heat. Reduce heat to low; cover and simmer 15 minutes.
• Add red and yellow bell peppers, red beans and bacon. Cover; cook 5 minutes longer or until rice is tender.
• Stir in green onions and serve.

RED BEAN DIP

Steps:

• Cover beans with at least 2 inches of water in a large bowl. Cover loosely, and let soak overnight at room temperature.
• Drain beans; transfer to a medium saucepan. Add stock, herbs, spices, and salt. Bring to a boil, then reduce heat to medium-low. Simmer beans until tender, 15 to 20 minutes. Drain beans; reserve cooking liquid. Discard bay leaf and cinnamon stick. Let liquid cool completely.
• Heat oil in a medium skillet over medium-high heat. Add onion; reduce heat to medium. Cook, stirring occasionally, until caramelized, about 25 minutes.
• Pulse beans and 1/2 cup cooking liquid in a food processor until smooth. Add more cooking liquid if needed to reach desired consistency. Transfer to a serving bowl. Top with yogurt, then onions. Serve with chips. Dip can be refrigerated in an airtight container up to 3 days.