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
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 BEANS AND RICE
Steps:
- Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.
- Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.
- Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
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.
CLASSIC RED BEANS N RICE
After 25 years in a place where Cajun cooking is common, we've come to rely on this staple menu item. If you've never tried red beans and rice before, I promise you'll like this recipe.-Jackie Turnage, New Iberia, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 2h35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sort beans and rinse with cold water. 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 until beans are softened, 1-4 hours., Drain and rinse beans, discarding liquid. Return to Dutch oven. Add the water, ham hock, bay leaves and onion powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour., In a large cast-iron or other heavy skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to bean mixture. Simmer, uncovered, 1 hour. Discard bay leaves., Remove ham hock; allow to cool. Remove meat from bone; discard bone. Cut meat into bite-sized pieces and return to broth. Heat through. Serve with rice and, if desired, top with chopped fresh parsley.
Nutrition Facts : Calories 309 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 346mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 9g fiber), Protein 25g protein.
RED BEANS AND RICE FOR TWO
From Betty's Soul Food Collection... Ready, set, go! With 10 minutes of prep and 5 minutes of cooking, this dish is sure to warm the soul.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot.
- Serve with rice. Top with tomato.
Nutrition Facts : Calories 475, Carbohydrate 104 g, Cholesterol 0 mg, Fiber 18 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1440 mg
RED BEANS AND RICE MIX
Since there's food galore during the holidays themselves, I like giving this zippy mix as an after-Christmas present instead. I just slip the containers of seasoning, beans and rice into a decorative paper bag. A recipe card completes the package.
Provided by Taste of Home
Categories Side Dishes
Time 2h20m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Combine the first 10 ingredients; place in an airtight container. Place beans and rice in separate containers. Yield: 1 batch., To prepare red beans and rice: Place beans in a Dutch oven or soup kettle; 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 hour., Drain. Return beans to pan; add seasoning mix, 2-1/2 cups water and ham hocks. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove ham hocks; cut meat into bite-size pieces and return to pan. Add the sausage. Cover and simmer for 30-40 minutes or until beans are tender and sausage is heated through. Remove bay leaf., Meanwhile, combine rice, salt and remaining water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed. Remove from the heat; let stand for 5 minutes. Spoon into bowls; top with bean mixture. Garnish with parsley if desired.
Nutrition Facts : Calories 842 calories, Fat 35g fat (13g saturated fat), Cholesterol 157mg cholesterol, Sodium 4049mg sodium, Carbohydrate 68g carbohydrate (4g sugars, Fiber 10g fiber), Protein 65g protein.
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
RED BEANS AND RICE MIX
This is from TOH. It gets its spark from cayenne pepper and crushed red pepper flakes. You can use containers or decorated holiday bags with a small bow to give as gifts. Prep time does not include cooking time.
Provided by quick meal
Categories < 15 Mins
Time 5m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 10 ingredients and place in ziploc containers. Place beans and rice into separate containers.
- TO PREPARE: Place beans in a Dutch oven or soup kettle. Add water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from heat and let stand 1 hour.
- Drain beans. Return them to the pan. Add seasoning mix, 2 12 cups water and ham hocks. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours.
- Remove ham hocks. cut meat into bite sized pieces and return to pan. Add sausage. cover and simmer 30-40 minutes until beans are tender and sausage is heated through. Remove bay leaf.
- Meanwhile, combine rice, salt and remaining water in a saucepan. Bring to a boil. Reduce heat , cover and simmer 20 minutes or until liquid is absorbed. Remove from heat and let stand 5 minutes.
- Spoon into bowls, top with bean mixture. Garnish with parsley if desired.
Nutrition Facts : Calories 1016.9, Fat 54.9, SaturatedFat 19.2, Cholesterol 233.8, Sodium 2122.2, Carbohydrate 46, Fiber 1, Sugar 1.6, Protein 80.7
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