RED BEANS AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Put the dried beans in a large bowl or container and cover with water. Soak overnight in the refrigerator. Drain well.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion, scallion whites, celery, bell pepper and a big pinch of salt. Cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the garlic and cook, stirring, until softened, about 1 minute.
- Add the beans, 8 cups fresh water, the ham hock, bay leaves, cayenne, sage, thyme and 1 1/2 teaspoons salt to the pot. Bring to a boil, reduce to a gentle simmer and cook, stirring occasionally, until the beans are creamy and tender, about 2 hours. Add a few tablespoons water if the beans get too thick.
- Meanwhile, combine the rice and 3 cups water in a large saucepan and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, and the water is absorbed, about 15 minutes. Remove from the heat and let sit until ready to serve.
- Remove the ham hock from the beans and pull the meat off the bone. Chop the meat and stir it back into the beans; season with salt. Sprinkle with the vinegar; add more to taste. Divide the rice and beans among bowls; top with the scallion greens and hot sauce.
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
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
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.
RED BEANS AND RICE
Steps:
- Drain the beans, discarding the water, and set them aside in a pot.
- Place the onion, celery, garlic and bay leaves in a medium mixing bowl. Drizzle the olive oil over them and let the mixture sit at room temperature for at least 30 minutes.
- Pour the olive oil and vegetables over the beans and let sit at room temperature for 10 to 15 minutes. Add enough of the water to cover the beans and bring to a boil. Lower the heat to a simmer, add the salt and pepper, cover, and cook until the beans are tender, about 3 to 4 hours. Remove the bay leaves and serve the hot beans over the rice.
RED BEANS AND RICE - WEEKNIGHT RECIPE
This recipe is a VERY modified recipe I got years ago. Very little of the original recipe exists. I took the general concept, made it a 'weeknight' recipe (--45 minutes prep to eat) and gave it a LOT of homemade flavor without all the work. As good as this is the day you eat it, it is better the next day, so it is great as leftovers AND if you bring this to a potluck, I guarantee you will be the hero.
Provided by Julie - Goddess olo
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- PREP STEP:.
- Just think, small piles of stuff, don't worry about being perfect, ultimately this all ends up in one pot and imperfect is still delicious and beautiful too!
- Pile one: Dice the bacon.
- Pile two: Finely chop the parsley.
- Pile three: Slice smoked sausage.
- Pile four: Rough chop onion.
- Pile five: Smash garlic.
- Colander 1: Drain and rinse canned beans.
- You are now ready to cook:.
- In a dutch oven or deep skillet with a lid, toss in the bacon. Fry until crispy. (I use home grown bacon, so there is not a lot of fat. If you have more fat than needed to sauté your onion, you can remove the extra and toss it (or give it to the dog).)
- If you haven't started your rice yet, start it now. This timing will typically ensure everything is done at the same time.
- Sauté onion and garlic with cooked bacon. When onions are translucent, toss in the fresh parsley. It wilts quickly, so be ready to toss everything else in at this step.
- Add sausage, Worcestershire sauce, beans, chicken stock. Put lid on pan and simmer (not boil) at least 15 minutes or until the rice is done.
- Serve over plain white rice.
Nutrition Facts : Calories 1740.8, Fat 51.9, SaturatedFat 17.7, Cholesterol 99, Sodium 2560.3, Carbohydrate 243.4, Fiber 27, Sugar 8.4, Protein 72.3
RED BEANS AND RICE
Every Monday, you can find a pot of red beans and rice cooking in someone's kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson's house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.
Provided by Kim Severson
Categories side dish
Time 6h30m
Yield About 12 cups
Number Of Ingredients 16
Steps:
- In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
- In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
- Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
- Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
- Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 18 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams
WEEKNIGHT RED BEANS AND RICE
Make and share this Weeknight Red Beans and Rice recipe from Food.com.
Provided by PanNan
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
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