Creole Red Beans And Rice Food

CREOLE RICE

Steps:

• In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.

CREOLE RED BEANS AND RICE

Steps:

• Soak kidney beans overnight.
• Pour out water and add 3 quarts fresh water.
• Chop onion, bell pepper, celery and garlic.
• Add to beans.
• Add salt, pepper and Creole seasoning.
• Cover and cook on low heat 4 hours.
• Cut smoked sausage in 1 1/2-inch rounds.
• Add to beans and cook 45 minutes.
• Stir beans occasionally while cooking.
• Rice: Bring 2 cups water and 1 tablespoon margarine to boil.
• Add 1 cup rice; cover and simmer on low until water steams away.
• Serve Red Beans over hot, steaming rice.

CREOLE RED BEANS AND RICE

Steps:

• Pick over kidney beans, place into a large bowl, and pour in enough water to cover by several inches. Soak kidney beans overnight.
• Drain kidney beans, transfer to a large soup pot, and cover with 3 quarts fresh water.
• Stir in green bell pepper, onion, celery, salt, black pepper, Creole seasoning, and garlic.
• Cover the pot, place over medium heat, and bring to a boil.
• Reduce heat to low and simmer until beans are tender, about 4 hours.
• Mix smoked sausage into the beans; cook an additional 45 minutes, stirring occasionally.
• About 30 minutes before serving time, place 2 cups water and margarine into a saucepan and bring to a boil.
• Stir in rice, return to a boil, and reduce heat to medium-low. Cover the pan and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Remove from heat and allow to stand covered for 5 minutes.
• Serve red beans over cooked rice.

RED BEANS WITH RICE

Steps:

• In a large bowl or pot add the beans and cover with water by 2 inches.
• Soak for 8 hours or overnight. Drain and set aside.
• In a large pot over medium-high heat melt the bacon grease . Add the tasso or ham 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.

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.

CREOLE RED BEANS AND RICE

Steps:

• Pick over kidney beans, place into a large bowl, and pour in enough water to cover by several inches. Soak kidney beans overnight.
• Drain kidney beans, transfer to a large soup pot, and cover with 3 quarts fresh water.
• Stir in green bell pepper, onion, celery, salt, black pepper, Creole seasoning, and garlic.
• Cover the pot, place over medium heat, and bring to a boil.
• Reduce heat to low and simmer until beans are tender, about 4 hours.
• Mix smoked sausage into the beans; cook an additional 45 minutes, stirring occasionally.
• About 30 minutes before serving time, place 2 cups water and margarine into a saucepan and bring to a boil.
• Stir in rice, return to a boil, and reduce heat to medium-low. Cover the pan and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Remove from heat and allow to stand covered for 5 minutes.
• Serve red beans over cooked rice.

CREOLE RED BEANS AND RICE

Steps:

• 1. Wash and sort beans well. Soak overnight in beef broth, worcestershire sauce, and liquid smoke.
• 2. After soak, transfer beans and liquid into a large stock pot.
• 3. In a large skillet, melt 2 tbs. bacon grease or oil and saute all vegetables except for green onions. The add the vegetables and spices to stock pot.
• 4. Bring beans to a boil over high heat, then reduce heat and simmer for 1 hour.
• 5. While beans are simmering, slice smoked sausage. Heat remaining bacon grease or oil in skillet and brown sausage. Add sausage to red beans.
• 6. Continue to simmer another 30 minutes. Garnish with green onions and serve over rice.

CREOLE RED BEANS AND RICE SALAD

Steps:

• Combine 1 cup water, rice, 1 tablespoon thyme and cayenne in heavy medium saucepan over medium-high heat. Bring just to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes.
• Transfer rice to large bowl. Add beans, bell pepper, tomatoes, dressing and remaining 2 tablespoons thyme; toss to combine. Season salad to taste with salt and pepper. Serve warm or at room temperature.