MY RED BEANS AND RICE
This is the creamy red beans and rice everyone asks me to make.
Provided by Kelly Hughes
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 12h5m
Yield 6
Number Of Ingredients 16
Steps:
- Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice.
- Heat butter in a skillet over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add sausage, ham, and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned, about 10 minutes. Stir drained beans into sausage mixture.
- Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
- Stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher. Simmer, uncovered, until thickened and beans are tender, about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 80.5 g, Cholesterol 27.4 mg, Fat 9.3 g, Fiber 21.8 g, Protein 26.8 g, SaturatedFat 3.9 g, Sodium 2123.8 mg, Sugar 7.8 g
RED BEANS AND RICE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
- Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
- Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.
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
RED BEANS AND RICE
Provided by Emeril Lagasse
Categories main-dish
Time 2h50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
- In a large pot, heat the bacon grease over medium-high heat. Add the tasso 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.
SOUTHERN RED BEANS AND RICE
Southern Red Beans and Rice is truly the essence of Louisiana cooking. Serve this meaty bean stew over a bowl of fluffy white rice. (Can be made vegetarian. Just leave out the meat.)
Provided by How Did You Cook That
Categories Dinner Main Course
Time 3h20m
Number Of Ingredients 15
Steps:
- Triple rinse red beans in a colander. Set aside. (You can also soak beans overnight if that is your thing.)
- In a large stockpot over medium heat bring chicken broth to a simmer. Add red beans and reduce heat to low.
- While beans are simmering, chop red bell pepper, onion, celery and mince the garlic. Set aside.
- Cut beef sausage link into rounds, then cut rounds in half. Chop 3-4 slices of bacon into ½ inch pieces. Cut chicken breast into rough ½ inch pieces.
- In a skillet over medium heat add 1 Tbsp canola oil and 1 Tbsp butter. Add chicken and cook until no longer pink. Add bacon and sausage and cook meats together until browned. Remove from skillet to a plate.
- In the same skillet with drippings from the meats cook the onion, pepper and celery until wilted, scraping up browned bits from the bottom of the skillet. Add remaining butter and canola oil. Add the minced garlic and cook for another 30 seconds. Do not let the garlic brown.
- Add the cooked vegetables and drippings to the pot of beans. Add meat to the pot of beans. Remove a cup of liquid from the beans and use it to deglaze the skillet, then add all the liquid back into the stock pot. Add bay leaves to the pot.
- Bring pot to a low boil for 15 minutes then reduce heat to low and simmer for 2 hours. Add more broth or water to achieve your desired consistency for the beans.
- After 2 hours press some of the softened beans against the sides of the pot to smash. Continue to smash the beans until the broth becomes creamy and thickened. You do not need to smash all of the beans. Just enough to achieve creaminess. Remove bay leaves. Simmer on low for another 10 minutes or so.
- Cook 1-2 cups of rice. More or less depending on your serving needs.
- Serve red beans in bowls over rice. Garnish with parsley or green onions.
MY MOM'S FAVORITE RICE AND BEANS
This is a classic, nutritious dish that's full of flavor, which makes it the perfect comfort food. It's fantastic as a side, and even better as a main course.
Provided by Katherine D'Costa
Categories Grains
Time 8h55m
Number Of Ingredients 14
Steps:
- Clean and rinse dried kidney beans, removing any debris.
- Soak in 4 quarts warm water for at least 8 hours before cooking.
- Reserve 11 cups of the water for cooking, and discard the rest. Rinse and drain beans, and set aside.
- Add the onion, bell pepper, tomato, garlic, and 1 tablespoon vegetable oil to a medium-sized saute pan, and place over medium heat. Saute for 4 minutes, stirring constantly.
- Add 1 cup reserved water, bouillon cube, smoked paprika, ground cumin, and black pepper.
- Simmer for 5 minutes, stirring occasionally. Remove from heat and set pan aside for 2 minutes.
- In either a stove-top or electric pressure cooker, add drained beans and 6 cups reserved water.
- Transfer vegetable mixture to pressure cooker. Stir. Secure lid and cook for 20 minutes. Allow pressure to release naturally.
- Meanwhile, coat a large, heavy pot with remaining vegetable oil and place over medium heat. Add rice and salt.
- Saute rice for 2 minutes until slightly toasted, then add 4 cups water and mix well. When water starts to gently boil, cover and reduce heat to medium-low. Cook for 20 minutes.
- Uncover rice and fluff thoroughly with a fork.
- Fold rice and beans together in the pot or in a large bowl, using a rubber spatula.
- Sprinkle cilantro on top and serve.
Nutrition Facts : ServingSize 1 dinner portion, Calories 409 calories, Sugar 2.6 g, Sodium 422.7 mg, Fat 4.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 75.4 g, Fiber 10.3 g, Protein 16.9 g, Cholesterol 0.1 mg
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
RED BEANS AND RICE
Make and share this Red Beans and Rice recipe from Food.com.
Provided by islandgirl77551
Categories Beans
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and clean beans good.
- Put into a large soup pot.
- Add water.
- Slice onion and sausage into beans.
- Add cajun seasoning and garlic powder.
- Bring to a boil and let boil 15 minutes.
- Reduce heat to low and simmer for 2-3 hours, until beans are tender.
- Salt to taste.
- Serve over hot cooked rice.
Nutrition Facts : Calories 523.8, Fat 21.5, SaturatedFat 7.3, Cholesterol 43.1, Sodium 929.3, Carbohydrate 51.6, Fiber 11.9, Sugar 3.2, Protein 31.7
PRESSURE-COOKED RED BEANS AND RICE
Keep it classic with our Pressure-Cooked Red Beans and Rice. Creole seasoning helps give these Pressure-Cooked Red Beans and Rice their great flavor.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h5m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat dressing in electric pressure cooker using the Sauté function. Add celery, peppers, onions and seasoning; cook and stir 2 min.
- Stir in chicken stock, beans and rice; close and lock lid. Using Pressure Cooker function, cook on HIGH 35 min.
- Use Quick Release method to carefully vent steam before opening lid. Add sausage; mix lightly. Cover with lid. Let stand 10 min.
Nutrition Facts : Calories 360, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 20 g
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- Heat a large pot over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; remove and set aside.
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