MAMA'S RED BEANS & RICE
Down home delicious! My family doesn't like things too hot, but does enjoy a bit of spice. They also like a hearty meal with meat, meat, and more meat. Without the additional ham in red beans and rice, my family always was less than excited for this meal. When I learned to add the ham to it, they now clamor for Mama's Red Beans and Rice!
Provided by NewNerdMom
Categories One Dish Meal
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Speed soak kidney beans by covering with water and bringing to rolling boil for 2-5 minutes. Cover, remove from heat, and let sit for an hour.
- Render fat from bacon or ham to coat bottom of dutch oven OR use about 2 Tabelspoons oil to brown andouille sausage.
- Once sausage is browned, remove from pan and set aside.
- In fat left over from sausage, saute onions, celery, carrots, and bell pepper until translucent and beginning to brown scraping up the fond from the sausage.
- Add the garlic and cook for an additional 2-3 minutes. DO NOT let the garlic burn!
- Add ham hocks and ham bone to the pot and cover with water.
- Bring to boil and simmer, covered, for 2 hours.
- Mix together in small bowl salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, thyme, and paprika; set aside.
- Once ham is falling off the bone and ham hocks are beginning to fall apart, remove about 2 cups of water/stock from the pot.
- Remove the bones and return the meat to the pot.
- Drain what liquid is left from the beans and dump beans into the ham and stock mixture.
- Dump browned andouille sausage into ham, bean, and stock mixture.
- Add spice mixture and bay leaves to the pot and mix in well.
- Cover and simmer for 1-2 hours.
- While simmering the beans, cook your favorite rice. You'll need at least 3-4 cups. My family really likes rice so I usually double that.
- Remove the bay leaves and any bone or skin pieces from ham hock.
- When ready to eat, if there still seems to be too much liquid on the beans, just ladle the excess liquid off. (I find that some days are just more humid and there's a lot of liquid, and some days there's hardly any.).
- Serve meaty bean mixture over the top of hot rice.
- If desired, use some good hot sauce on top. Enjoy!
Nutrition Facts : Calories 240.3, Fat 12.9, SaturatedFat 4.8, Cholesterol 23.9, Sodium 678.8, Carbohydrate 20.8, Fiber 1.5, Sugar 2, Protein 10.6
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
My mother made this for a birthday celebration several years ago. It's now become one of our family favorites. It really sticks to the ribs! We serve with homemade French Bread and the infamous California Salad...YUMMMM Please note: prep time does not include the soaking of the beans. *Edited to update: I use bulk sausage for this recipe. If you do purchase links, remove the casings and place the links in whole.
Provided by CindiJ
Categories Beans
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Soak beans as directed on package. Drain the beans and place in large stock pot. Cover with the 2 quarts water. Add ham bone and sausages, onions, green pepper and seasonings.
- Cover, lower heat and simmer several hours.
- Mash some of the cooked beans against the side of the pot to produce a thick creamy sauce.
- Cook 2 more hours over low heat stirring occasionally.
- Season with Red Pepper Sauce to taste.
- Serve over cooked rice.
- The bean mixture can be frozen either in single servings or family style for future use. I have frozen individual servings with rice and this works great. Adjust the heat levels with additional peppers or pepper sauce according to your tastes.
Nutrition Facts : Calories 389.4, Fat 30.5, SaturatedFat 10.1, Cholesterol 81.7, Sodium 757.8, Carbohydrate 8.6, Fiber 1.7, Sugar 2.9, Protein 20.5
NOT YO' MAMMA'S RED BEANS
Make and share this Not Yo' Mamma's Red Beans recipe from Food.com.
Provided by MsPia
Categories Beans
Time P1DT2h
Yield 7 cups, 6 serving(s)
Number Of Ingredients 16
Steps:
- Day 1: Rinse beans, place in a medium bowl and add enough water to cover by 3 or 4 inches. Soak overnight in the refrigerator. As the beans absorb the water, they will more than double in volume.
- Day 2: Combine the first 9 ingredients in a small bowl. Drain and rinse the beans. Drain again and set aside.
- Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes. (If using a lighter pot, use lower heat.) Add 2 cups of the onions, bell pepper, celery and 1 tablespoon of the seasoning mix. Stir and cook until vegetables start to brown, about 5 minutes. Add 1/2 cup of the chicken stock, scrape the bottom of the pot to clear all browned bits, and cook 3 minutes.
- Add the remaining onions, stir, and cook 5 minutes. Add the drained beans, 5 cups of the stock, and the remaining seasoning mix.
- Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking and reducing heat if mixture is boiling too rapidly. Add 1 cup grape juice and continue to cook for 25 minutes. Caution: At this point, the starches in the beans start to break down and sticking will occur more often. It is therefore important to check and clear the bottom of the pot frequently. Add the remaining stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30-35 minutes.
- Serve over rice.
Nutrition Facts : Calories 452, Fat 5.2, SaturatedFat 1.3, Cholesterol 10.2, Sodium 1279.1, Carbohydrate 81.7, Fiber 7.8, Sugar 21.9, Protein 19.8
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
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