Ground Beef And Sausage In Red Beans And Rice Food

BEEF WITH RED BEANS AND RICE

Steps:

• Prepare Cajun-Style Beef Sausage. Heat large nonstick pan over medium heat until hot. Add sausage mixture, onion, bell pepper and celery; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
• Stir in 1-1/2 cups tomatoes, beans, rice, Cajun seasoning and broth. Cover and cook 5 to 6 minutes until rice is tender. Uncover and cook another 1 to 3 minutes or until desired consistency is reached. Top with remaining 1/2 cup tomatoes. Season with salt and pepper, as desired.

SAUSAGE & BEANS WITH RICE

Steps:

• In a large skillet, saute onion and green pepper in oil until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish., Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until liquid is absorbed and rice is tender.,

RED BEANS AND RICE WITH SAUSAGE

Steps:

• Pick over the dried beans, and soak them in water overnight.
• The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
• Stir in the smoked sausage, simmer for 20 more minutes, and serve.

GROUND BEEF AND SAUSAGE RED BEANS AND RICE

Steps:

• Prepare the rice in a large pot according to package directions.
• Cut the kielbasa into 1-inch chunks and quarter the chunks. Place in a large skillet over medium-high heat for about 5 to 10 minutes, or until lightly browned. Season with cayenne pepper to taste. Transfer this to the pot with the rice, reserving the grease in the skillet.
• In the same skillet over medium-high heat, saute the ground beef for 5 minutes. Stir in the rice, and onion; reduce heat to medium and saute for 5 more minutes. Drain well and add to the pot. Stir the kidney beans, pinto beans, and pork and beans into the pot. Add a little water, if necessary, and simmer over low heat until ready to serve.

SAUSAGE RED BEANS 'N' RICE

Steps:

• In a skillet, saute green pepper, onion and garlic in butter until crisp-tender. Add sausage; cook and stir until browned. Add the tomatoes, beans, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Serve with rice.

RED BEANS AND RICE WITH SAUSAGE

Steps:

• Cut smoked sausage into 1/4 inch thick slices. Cook in a large Dutch oven over medium-high heat 8 to 10 minutes or until browned.
• Remove sausage and drain on paper towels. Reserve 1 teaspoon drippings in pan.
• Saute onion and celery in hot drippings over medium-high heat 4 to 5 minutes.
• Stir in garlic, 1/2 teaspoon Cajun seasoning, and rice. Saute 3 minutes.
• Stir in broth, next 3 ingredients and remaining 1 1/2 teaspoons Cajun seasoning. Bring to boil; cover, reduce heat and simmer 15 to 20 minutes.
• Remove from heat; stir in sausage and parsley; let stand, covered for 10 minutes or until rice is tender.
• Serve with hot sauce if desired.

RED BEANS AND SAUSAGE

Steps:

• In a large saucepan, heat oil over medium heat; saute pepper and onion until tender. Add garlic; cook and stir 1 minute., Stir in beans, sausage, Cajun seasoning, pepper sauce and water; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-7 minutes. If desired, serve with rice.

CHEF JOHN'S RED BEANS AND RICE

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.

AUTHENTIC LOUISIANA RED BEANS AND RICE

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.