Hearty Red Beans And Rice Food

HEARTY RED BEANS & RICE

Steps:

• In a Dutch oven, cook sausage, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add beans, soup, salsa and Italian seasoning; heat through. Serve with rice. Freeze option: Cool and place in a freezer container; freeze up to 3 months. To use, thaw in refrigerator. Transfer to a large saucepan; heat through. Serve with rice.

HEARTY RED BEANS AND RICE

Steps:

• 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 for 1 to 4 hours or until softened. , Drain beans, discarding liquid. Add the garlic salt, Worcestershire sauce, hot pepper sauce and water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Meanwhile, in a large skillet, saute ham and sausage until lightly browned. Remove with a slotted spoon to bean mixture. Saute onion and celery in drippings until tender. Add minced garlic cloves; cook 1 minute longer. Add to bean mixture. Stir in tomato sauce and bay leaves. Cover and simmer for 30 minutes or until beans are tender. , Discard bay leaves. Measure 2 cups beans; mash and return to the bean mixture. Stir in the parsley, salt and pepper. Serve over rice.

HEALTHY RED BEANS AND RICE

Steps:

• Put red beans in a large pot with enough water to cover by several inches. Soak 8 hours to overnight.
• Drain and rinse beans. Pour hot water into the pot. Add beans, sausage, onions, bell pepper, celery, cayenne pepper, salt, and bay leaf to the pot; stir. Place pot over medium heat, put a cover on the pot, and cook, stirring frequently, for 30 minutes.
• Reduce heat to medium-low and continue cooking at a simmer until the beans are tender, about 30 minutes more. Remove and discard bay leaf before serving.

HEARTY RED BEANS AND RICE

Steps:

• Cook the rice according to the package instructions, being sure to add plenty of salt. Set aside.
• In a large skillet, sautee the onion, green pepper, celery, garlic and seasonings until the veggies are soft.
• Stir in the beans and sliced sausage.
• Heat thoroughly then mix in the rice.
• Heat throughout and serve.

RED BEANS AND RICE

Steps:

• In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
• While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.

RED BEANS & RICE SOUL FOOD RECIPE

Steps:

• Rinse and pick through beans, discarding any misshapen beans or debris. Place beans in large bowl. Add enough water to cover beans by at least 2 inches. Let stand overnight.
• Drain beans, discarding soaking liquid; set beans aside. Cook bacon in Dutch oven or deep large skillet until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels. Meanwhile, add onions, peppers and garlic to reserved drippings; cook and stir 5 min. or until crisp-tender.
• Return bacon to pan with beans, ham hock, broth, 2 Tbsp. parsley, bay leaf and seasonings. Bring to boil; simmer on low heat 2 to 2-1/2 hours or until beans are tender and liquid is thickened, stirring occasionally. Meanwhile, cook rice as directed on package during the last 30 min. of the bean cooking time.
• Remove ham hock and bay leaf; discard bay leaf. Shred meat from ham hock; discard bone and any fat. Stir meat into bean mixture. Serve over rice; top with remaining parsley.

WEEKNIGHT RED BEANS AND RICE

Steps:

• Heat 1 tbsp oil or butter in medium non-stick pan (that has a lid).
• Add rice and stir in the hot oil until most of the kernels are opaque.
• Add water and bring to a boil.
• Reduce to a simmer, cover, and cook for 15 minutes.
• (If using brown rice, increase water and cooking time slightly) Meanwhile dice vegetables.
• Heat 2 tbsp oil or butter in a large non-stick pan or Dutch oven.
• Add the diced onion, bell pepper, celery and garlic.
• Saute until tender.
• Add the sliced turkey smoked sausage and saute until heated through and slightly browned.
• Add pepper, seasoning and bay leaf.
• Continue to stir and saute for about three minutes.
• Add diced tomatoes and canned beans (do not drain).
• Add salt, pepper and hot sauce to taste.
• Simmer about 15 minutes, then remove bay leaf.
• Place about 3/4 cup rice in the bottom of a soup bowl.
• Cover with red bean mixture.
• Serve with French bread and pass more hot sauce.

LEAN RED BEANS AND RICE

Steps:

• Soak beans in water to cover overnight.
• Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 6 minutes. Stir in pork chops, sausage, thyme and cayenne; sauté 2 minutes. Add beans and 3 1/2 cups water. Simmer over low heat until beans are creamy, about 1 1/2 hours. Serve with steamed rice.

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.