CHEF PAUL'S RED BEAN S AND RICE WITH HAM HOCKS
Who better than Paul Prudhomme to rely on when in need of a good red beans and rice recipe? We consider Chef Paul the Papa of Cajun cooking. He's simply the best! The beans need to soak overnight the day before cooking.
Provided by Penny Stettinius
Categories Beans
Time P1DT3h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cover the beans with water 2" above beans.
- Let stand overnight.
- Drain just before using.
- Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well.
- Cover and bring to a boil over high heat.
- Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally.
- Remove ham hocks from pan and set aside.
- Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
- Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.
- *If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.
- Add the ham hocks and cook and stir 10 minutes more.
- Serve immediately over hot, white rice.
Nutrition Facts : Calories 561.5, Fat 21.8, SaturatedFat 7.5, Cholesterol 43.1, Sodium 994.3, Carbohydrate 60, Fiber 14.7, Sugar 6.5, Protein 33.2
CHEF JOHN'S RED BEANS AND RICE
Any time someone asks the question, 'What exactly is soul food?' the answer should always be 'a comforting bowl of red beans and rice.' Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.
Provided by Chef John
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 3h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
- Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
- Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.
Nutrition Facts : Calories 541.5 calories, Carbohydrate 62.9 g, Cholesterol 46.4 mg, Fat 20.5 g, Fiber 10.1 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1384 mg, Sugar 3.6 g
RED BEANS AND RICE WITH HAM
Make and share this Red Beans and Rice With Ham recipe from Food.com.
Provided by 4-H Mom
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slow Cooker instructions.
- Place beans in large bowl, cover completely with water. Soak 6 to 8 hours or overnight. Drain beans, discard water.
- Place beans in slow cooker. Add sausage, ham, onion and water ( 2 1/2 cups for low or 3 cups for high). Season with mexican seasoning and red pepper.
- Cover, cook on low 7 to 8 hours or on high 3 to 4 hours or until beans are tender, stirring every 2 hours, if necessary.
- Serve over rice.
Nutrition Facts : Calories 377.5, Fat 26.6, SaturatedFat 9.4, Cholesterol 71.2, Sodium 1717.5, Carbohydrate 5.9, Fiber 0.2, Sugar 0.5, Protein 28.6
SANTA FE BEANS AND RICE
One of my favorite frozen weight watchers dinners is Santa Fe Beans and Rice. This is my knock off version that comes pretty close.
Provided by KelBel
Categories White Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.
- Transfer to a greased 2 quart baking dish and top with onions and olives.
- Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.
Nutrition Facts : Calories 196.7, Fat 5, SaturatedFat 2.5, Cholesterol 11.8, Sodium 408, Carbohydrate 32.6, Fiber 4.9, Sugar 1.4, Protein 6.9
ONE-POT RICE AND BEANS
Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin' John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they're canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, weeknight, beans, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
- Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
- Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
- Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 739 milligrams, Sugar 4 grams
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