Red Beans And Rice With Sausage Food

LOUISIANA RED BEANS AND RICE

Steps:

• Put dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours, or overnight. Water should come up about 2 inches over the beans.
• When ready to cook, heat 2 tablespoons olive oil in a large dutch oven or a heavy pot set over medium heat.
• Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently.
• Remove sausage from pot and set them aside.
• Add butter to the pot and melt.
• Stir in the onions and cook over medium heat for 3 minutes, or until starting to soften.
• Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter, if needed.
• Stir in garlic and cook for 15 seconds.
• Season with salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute.
• Pour in vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
• Drain the soaked beans and rinse; add the beans to the pot, and previously prepared andouille sausage.
• Add bay leaves.
• Increase heat to High and bring mixture to a boil.
• Reduce heat to low; cover and simmer for 1-½ to 2 hours, or until beans are soft and tender. Start checking for doneness around the 1-½ hour mark by mashing or squeezing the beans between your fingers. The skin should be a bit resistant to pressure, but the interior should be the consistency and appearance of baked potato.
• When beans are cooked through, remove the bay leaves from the pot and discard.
• Remove 1 cup of beans to a bowl; mash the beans with the back of the fork, and then return to the pot; stir.
• If mixture is too thick, add up to 1 cup water.
• Taste for salt and seasonings, and adjust accordingly.
• Stir in parsley and green onions and cook for 5 more minutes.
• Remove from heat.
• Serve over cooked rice.

RED BEANS AND RICE

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.

RED BEANS AND RICE WITH SAUSAGE

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.

EASY RED BEANS & RICE WITH SAUSAGE

Steps:

• Cut sausage into 1/2 inch pieces.
• Lightly brown.
• Add vegetables.
• Simmer 5-7 minutes.
• Add remaining ingredients and bring to a boil.
• Reduce to simmer, cover with a tight fitting lid, and cook until rice is done.
• **NOTE** The cayenne seasoning mentioned is NOT straight cayenne pepper. Try one of the seasonings such as Tony Cachere's or Emeril's cajun seasoning. Sorry for any miscommunication.

RED BEANS AND RICE WITH SAUSAGE

Steps:

• Cut smoked sausage into 1/4 inch thick slices. Cook in a large Dutch oven over medium-high heat 8 to 10 minutes or until browned.
• Remove sausage and drain on paper towels. Reserve 1 teaspoon drippings in pan.
• Saute onion and celery in hot drippings over medium-high heat 4 to 5 minutes.
• Stir in garlic, 1/2 teaspoon Cajun seasoning, and rice. Saute 3 minutes.
• Stir in broth, next 3 ingredients and remaining 1 1/2 teaspoons Cajun seasoning. Bring to boil; cover, reduce heat and simmer 15 to 20 minutes.
• Remove from heat; stir in sausage and parsley; let stand, covered for 10 minutes or until rice is tender.
• Serve with hot sauce if desired.

RED BEANS AND RICE WITH SAUSAGE

Steps:

• Pick over the dried beans, and soak them in water overnight.
• The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
• Stir in the smoked sausage, simmer for 20 more minutes, and serve.

RED BEANS WITH RICE & SAUSAGE

Steps:

• Heat olive oil in a heavy skillet over medium heat.
• Add in sausage, onion, garlic and bell pepper with dryed red pepper flakes (if using) brown for 12-15 minutes.
• Mix in the kidney beans with their juices, stewed tomatoes and Creole seasoning.
• Reduce heat to medium-low; cover and cook until the flavors are all blended and the mixture is very thick (about 40-45 minutes) seasoning with salt and pepper and stirring occasionally.
• You can either add the cooked rice into the bean mixture or spoon the bean mixture on top of the cooked rice in bowls the choice is up to you.

AUTHENTIC LOUISIANA RED BEANS AND RICE

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.