RED BEANS AND RICE
"I'm originally from Honduras, where beans are served in different variations for breakfast, lunch and dinner," relates Carin Perkins of Waukesha, Wisconsin. "This bean and rice dish has been enjoyed by my family for generations. It's not spicy but gets nice flavor from the cilantro and cumin.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute the onion, green pepper and garlic in oil until tender. Add cilantro; cook and stir until wilted, about 1 minute. Stir in the beans, salt, cumin and pepper. Cover and simmer for 10-15 minutes. Serve over rice.
Nutrition Facts :
RED BEANS AND RICE CHILI
You'll enjoy this thick chili version of the famous Louisiana red beans and rice dish. Avocado adds a cool contrast to the spicy blast of the chili.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Cover chili with very hot water. Let stand until chili is soft; drain. Seed and finely chop chili.
- Heat oil in 2-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until onion is tender.
- Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
- Stir in chili and remaining ingredients except avocado. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring frequently. Top each serving with avocado.
Nutrition Facts : Calories 315, Carbohydrate 64 g, Cholesterol 0 mg, Fiber 8 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1370 mg
SLOW COOKER RED BEANS AND RICE
Provided by Claire Robinson
Time 20h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a slow cooker, combine the onion, garlic and sausage. Stir in the beans and water and season, to taste, with salt and pepper. Cover and cook on low heat until the beans are tender, about 7 1/2 hours (on high it takes between 3 1/2 to 4 hours). Remove 1/4 cup of beans from slow cooker; mash until smooth, then sir them stir back into slow cooker. Continue to cook for another 30 minutes on low or 15 minutes on high. Remove the beans from the cooker to a serving bowl. Serve over cooked rice and enjoy!
Nutrition Facts : Calories 270 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 20 milligrams, Sodium 428 milligrams, Carbohydrate 40 grams, Fiber 16 grams, Protein 20 grams, Sugar 3 grams
RED BEANS AND RICE
Steps:
- Pick through beans, removing all bad beans and any other foreign particles. Wash beans well. Place beans in 5 quart pot. Add the 2 quarts of water. Add the onions and bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft stir well, mashing some against side of pot.
- Heat oil in a frying pan. Add the ham and sausage and saute in the oil for 5 minutes. Then add the sausage, ham, and oil to beans. Deglaze pan with the cup of water, then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice.
CHILI RICE
Steps:
- In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.
- Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
- Fluff with fork and garnish with green onions.
SLOW COOKER RED BEANS AND RICE
Provided by Valerie Bertinelli
Categories side-dish
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
- Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.
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.
EASY RED KIDNEY BEANS & BROWN RICE WITH CHILI FLAVORS (VEGAN
I was browsing through my copycat recipes book and found one for Popeye's Red Beans & Rice which was the base for this recipe. I didn't know what a "16-oz can red chili beans in chili gravy" was so I figured a regular can of kidney beans oughta do it...and healthy brown rice! I had a few green onions so I added them for pleasing color and flavor, made a nice burrito base with queso blanco, spinach, and tofu!
Provided by the80srule
Categories Brown Rice
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring 2 cup lightly salted water in a heavy-bottomed saucepan to a boil, and immerse the brown rice in it. Loosely cover, lower the heat to medium-low and let simmer for 40 minutes or until the rice has absorbed all the water. Fluff it up and put it into another bowl for now.
- Put the rinsed and drained beans into a small bowl and mix with the olive oil.
- In the same pot you cooked the rice in, lightly heat the oiled beans but don't boil them.
- Add the dry spices and let cook for about 5 minutes to incorporate the flavors.
- Remove from heat, mix with the warm rice and fresh green onions if you have them, and serve immediately.
EASY RED BEANS AND RICE
This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.
Provided by Paula
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.4 g, Cholesterol 35 mg, Fat 5.7 g, Fiber 7.8 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 807.8 mg, Sugar 3.7 g
RED BEANS AND RICE WITH SAUSAGE
I made this with what I had lying around and it was AWESOME! You could use any kind of bean or meat or seasoning combination, this was just what I happened to have. What about black beans, steak strips, and taco seasoning? Also, adding some other veggies would probably jazz it up quite a bit.
Provided by Llamatron
Categories Lactose Free
Time 35m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Start the rice cooking: 1) Boil the water 2) Add 1 teaspoon chili powder and two teaspoons tomato paste and mix thoroughly 3) Add rice 4) Reduce heat to medium-low 5) Cover. The rice should be done in about 30 minutes.
- In a fry pan, add oil and set heat to medium-high. Add garlic and saute for 5 minutes.
- Add meat and cajun seasoning and salt and cook until the meat is mostly done.
- Add beans after rinsing them thoroughly.
- Mix 2 teaspoons tomato paste, 1 teaspoon bouillon, 1/2 cup water, and 1 tablespoon cornstarch together, then add to the meat mixture.
- Mix everything together very well in the fry pan and reduce heat to low, cover, and wait until the rice is done.
- Once the rice is finished, mix it together with the meat mixture and serve.
Nutrition Facts : Calories 701.6, Fat 33.3, SaturatedFat 10.4, Cholesterol 81.7, Sodium 1954, Carbohydrate 68.4, Fiber 10.5, Sugar 1.1, Protein 30.9
CAJUN STYLE RED BEAN AND RICE SOUP
This is a very hearty, spicy soup. Makes for a filling first-course serving.
Provided by Holly
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 6
Number Of Ingredients 15
Steps:
- In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
- Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
- Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
- Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.
Nutrition Facts : Calories 671.3 calories, Carbohydrate 54.9 g, Cholesterol 67.5 mg, Fat 36 g, Fiber 10.5 g, Protein 31.9 g, SaturatedFat 11.7 g, Sodium 1240.4 mg, Sugar 4 g
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
RED BEAN CHILI
Make plans to make Red Bean Chili. With garlic, chili powder, ground cumin and chopped cilantro, this Red Bean Chili is a must when the weather is cools.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings, about 1 cup each
Number Of Ingredients 13
Steps:
- Season meat with adobo. Brown in hot oil in large saucepan on medium heat; drain. Add onions, peppers and garlic; cook 5 min. or until tender, stirring occasionally.
- Stir in chili powder and cumin; cook 2 min. Stir in all remaining ingredients except cheese. Bring to boil; simmer on low heat 30 min., stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 780 mg, Carbohydrate 27 g, Fiber 9 g, Sugar 5 g, Protein 22 g
MEXICAN RED BEANS & RICE
This is one of Jeanne Lemlin's recipes (from her wonderful cookbook "Quick Vegetarian Pleasures") that I have adapted a little to my taste. It is one of my favorite quick and healthy weeknight meals. It tastes good with or without the sour cream, and also is good with a sprinkling of cheddar cheese on top. It makes great leftovers and is good for work lunches.
Provided by dahlia
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil.
- Reduce to simmer and cook rice (without lifting lid) for 45 minutes for brown rice or 20 minutes for white rice, or until water is absorbed and rice starts to stick slightly to pot.
- During the last 15 minutes that rice cooks, prepare bean mixture.
- Heat olive oil in large skillet over med-high heat.
- Add onions& saute for approx.
- 10 minutes or until translucent and soft.
- Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly.
- Add beans, salsa and water to pan and cook for approx.
- 5 more minutes, until mixture is hot.
- To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.
RED BEANS AND RICE
Steps:
- 1. Heat the oil in a large skillet over medium heat. Add the onions, garlic,and green pepper, and sauté until the pepper is very tender, about 10 minutes.
- 2. Sprinkle in the chili powder and paprika, and cook 30 seconds. Mix in the tomato sauce, water, hot sauce, and kidney beans, and simmer about 10 minutes, or until the mixture is hot and fragrant. Serve over rice with a small spoonful of sour cream on top, if desired.
CHILI WITH RICE
For a different spin on traditional chili, try this nicely seasoned version with rice, corn and ripe olives. "It's really quick to make, and you'll find everything you need for it in your cupboard," assured Margery Bryan of Royal City, Washington.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in the beans, corn and olives. Cover and simmer for 10-15 minutes or until corn is tender., Sprinkle with cheese; cover and cook 5 minutes longer or until cheese is melted.
Nutrition Facts :
KIELBASA, RED BEANS AND RICE
Make and share this Kielbasa, Red Beans and Rice recipe from Food.com.
Provided by neglectedfarms
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large, heavy saucepan, saute bacon in olive oil until lightly browned. Add onion, green pepper, and garlic. Saute until soft.
- Add beans, bay leaf, ketchup, Worcestershire sauce, salt, pepper and sausage. Simmer uncovered for 15-30 minutes.
- Stir in vinegar and sugar for last few minutes.
- Serve over cooked rice.
Nutrition Facts : Calories 384.3, Fat 16.7, SaturatedFat 4.8, Cholesterol 48.6, Sodium 2116, Carbohydrate 38.7, Fiber 11.8, Sugar 7.8, Protein 20.6
CAJUN RED BEANS AND RICE
Make and share this Cajun Red Beans and Rice recipe from Food.com.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place kidney beans in large pot. Add enough water to pot to cover beans by 2 inches. Bring to boil. Remove pot from heat. Cover and let beans stand 1 hour to soften. Drain. Return beans to same pot. Add 7 cups water and chicken broth. Bring to boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Drain beans, reserving 2 cups of cooking liquid.
- Heat vegetable oil in heavy large skillet over medium-high heat. Add 2 cups onions and saute' until beginning to soften, about 4 minutes. Add sausage, bell pepper, celery, and garlic. Reduce heat to medium and saute' until vegetables are tender, about 10 minutes. Stir in beans, reserved 2 cups cooking liquid, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne. Reduce heat to low; simmer until liquid thickens slightly, about 15 minutes.
- Meanwhile, combine remaining 2 3/4 cups water, rice, butter, bay leaf, thyme, and remaining 1/2 cup chopped onion, 1 teaspoon salt and 1/4 teaspoon black pepper in a large saucepan. Bring to simmer over high heat. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand covered 10 minutes.
- Spoon kidney beans into bowls. Top with rice and serve.
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