AUTHENTIC LOUISIANA RED BEANS AND RICE
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
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
CLASSIC RED BEANS N RICE
After 25 years in a place where Cajun cooking is common, we've come to rely on this staple menu item. If you've never tried red beans and rice before, I promise you'll like this recipe.-Jackie Turnage, New Iberia, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 2h35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand until beans are softened, 1-4 hours., Drain and rinse beans, discarding liquid. Return to Dutch oven. Add the water, ham hock, bay leaves and onion powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour., In a large cast-iron or other heavy skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to bean mixture. Simmer, uncovered, 1 hour. Discard bay leaves., Remove ham hock; allow to cool. Remove meat from bone; discard bone. Cut meat into bite-sized pieces and return to broth. Heat through. Serve with rice and, if desired, top with chopped fresh parsley.
Nutrition Facts : Calories 309 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 346mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 9g fiber), Protein 25g protein.
EASY RED BEANS AND RICE
This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.
Provided by Paula
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.4 g, Cholesterol 35 mg, Fat 5.7 g, Fiber 7.8 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 807.8 mg, Sugar 3.7 g
CLASSIC RED BEANS AND RICE
This regional favorite has broad appeal because it is hearty and tasty but no too hot. It's a good way to add variety to the menu.-Shirley Johnson, Kenner, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 4h30m
Yield 65 servings (about 1 cup beans and 1/3 cup rice).
Number Of Ingredients 18
Steps:
- Sort beans and rinse in cold water. Place beans in stockpots; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. , Drain and discard liquid. To beans, add 9 qts. water, garlic, bay leaves and browning sauce if desired. Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beans are tender., Meanwhile, in large skillets, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, cook the sausage and ham until lightly browned. Remove and set aside. , Add oil to drippings in skillets. Stir in flour until smooth; cook and stir over medium heat until reddish brown, about 12-14 minutes. Add the onions, celery and green peppers; cook and stir until tender. Stir into bean mixture. , Add the bacon, sausage, ham, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove bay leaves. Serve with rice and hot sauce if desired.
Nutrition Facts : Calories 373 calories, Fat 13g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 1035mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 7g fiber), Protein 18g protein.
CLASSIC RED BEANS AND RICE
This is made with a ham hock and smoked sausage, to infuse the beans with loads of flavor. You'll need to give the beans an overnight soak (not listed in the time to make the recipe). Cook your rice separately, as you'll be spooning rice into the bottom of the bowl and then topping with the flavorful beans.This recipe takes time, but it is so worth it. Adapted from an Emeril Lagasse recipe.
Provided by LifeIsGood
Categories Rice
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the beans under cold water in a colander. Throw away any broken beans or pebbles. Put the beans into a large bowl and add enough water to cover them by about 2 inches. Soak overnight or for at least 8 hours. (Quick method = bring the beans and enough water to cover them by 2 inches to a boil in a large pot over high heat and cook for 2 minutes, then remove from the heat and cover tightly, let stand for 1 hour.).
- Heat up the oil in a big, heavy stockpot over med-high heat. Add the onions, bell peppers and garlic - cook, stirring, for about 4 minutes or until softened. Add the sausage, salt, Creole seasoning, cayenne, black pepper, thyme and the bay leaves. Cook, stirring, for about 4-5 minutes or until the sausage is browned. Add the ham hock and cook for 3 minutes.
- Drain the beans and add them to the pot. pour in enough stock to cover the whole mixture by about 1 inch. Bring this to a boil over high heat. Reduce the heat to med-low and simmer, uncovered, until the beans are tender, stirring occasionally - approx 2 hours. Remove and throw away the bay leaves.
- Mash up about 1/4 of the bean mixture. This will thicken the juices. Remove the ham hock and let cool slightly. Slice the meat from the bone, throwing away the skin and bones. Return the meat to the pot and heat it through.
- Spoon the rice into bowls and top with the beans. Relax and enjoy!
Nutrition Facts : Calories 482.5, Fat 27.4, SaturatedFat 7.8, Cholesterol 52.7, Sodium 1919.5, Carbohydrate 32.6, Fiber 1.4, Sugar 12.2, Protein 27.7
RED BEANS AND RICE RECIPE
Delicious chunks of smoked turkey sausage turn this classic red beans and rice recipe into a hearty main dish that's perfect for busy weeknights.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan. Add onion; cook and stir 3 min. or until crisp-tender.
- Add beans, broth, turkey sausage, water and seasonings; mix well. Bring to boil.
- Stir in rice; cover. Reduce heat to medium-low; simmer 10 min. or until rice is tender. Stir.
Nutrition Facts : Calories 440, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 23 g
PERFECT RED BEANS AND RICE
Make and share this Perfect Red Beans and Rice recipe from Food.com.
Provided by Penny Stettinius
Categories One Dish Meal
Time P1DT5h
Yield 30 serving(s)
Number Of Ingredients 17
Steps:
- In a very large mixing bowl (or a 12-quart non-reactive pot, or two 6- to 8-quart pots), combine all ingredients except ham, sausage and rice. Cover and refrigerate for 24 hours.
- When ready to cook, place all in a pot with the ham and sausage.
- Bring to a boil, then lower heat, cover, and strongly simmer (preferably without skimming), for 1 hour; stir as needed to keep beans from sticking.
- Reduce heat and slowly simmer, covered, between 2 and 4 hours, or until mixture is very thick and beans are tender.
- During the slow-simmering process, stir frequently, especially toward end of cooking time, adding more water to pot only if dish seems too dry.
- About 1 hour before done, periodically mash some of the beans with a potato masher, scraping pan bottom clean after each mashing; try to mash about 40 percent of the beans.
- Serve immediately over rice or, preferably, let beans cool and refrigerate overnight.
- Reheat for serving.
Nutrition Facts : Calories 137.7, Fat 2.5, SaturatedFat 1, Sodium 48, Carbohydrate 28.2, Fiber 5.6, Sugar 1.7, Protein 5.7
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