EASY RED BEANS & RICE WITH SAUSAGE
This recipe is a one dish meal. It's so easy to throw together and the cooking time just depends on the kind of rice you use. The flavor is great and this is easy to modify should you need to.
Provided by T-Logan
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 510.2, Fat 22.8, SaturatedFat 7.4, Cholesterol 46.3, Sodium 1125.7, Carbohydrate 52.6, Fiber 9.9, Sugar 3.6, Protein 22.4
SAUSAGE RED BEANS 'N' RICE
This easy-to-make recipe has been a staple in my recipe file for about 10 years. My husband and I both enjoy cooking it.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a skillet, saute green pepper, onion and garlic in butter until crisp-tender. Add sausage; cook and stir until browned. Add the tomatoes, beans, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Serve with rice.
Nutrition Facts :
RED BEANS AND RICE WITH SAUSAGE
This recipe was given to me by my sister. It's a hearty dish, and wonderful for the cold winter months. To make a little meatier, I cut up a small ham steak in cubes and add the cubed ham the last 20 minutes. Serve over cooked rice.
Provided by Donna Gandy
Categories Side Dish Rice Side Dish Recipes
Time 11h30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 12.2 g, Cholesterol 55.6 mg, Fat 23.6 g, Fiber 3.9 g, Protein 20.2 g, SaturatedFat 8.3 g, Sodium 1449.8 mg, Sugar 2.7 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
RED BEANS AND RICE WITH SAUSAGE
A new favorite of ours! This recipe is adapted from a magazine. The stand time of 10 minutes is not included in prep or cook time.
Provided by Lvs2Cook
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 624.4, Fat 22.5, SaturatedFat 7.6, Cholesterol 53.9, Sodium 1520.2, Carbohydrate 78.2, Fiber 10, Sugar 6.3, Protein 25.1
RED BEANS AND RICE
Provided by Food Network
Categories main-dish
Time P1DT3h45m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Put the beans in a large bowl and add enough stock to cover by about 1 inch. Cover and refrigerate for 24 hours. (Water is not recommended for soaking the beans as it adds nothing to the flavor and does not soften the beans quite as well as stock does.)
- Add 1 tablespoon of the vegetable oil to a large saute pan over medium heat. Add the onions and cook until translucent, 2 to 3 minutes. Then add the celery and bell peppers, and cook until softened, slightly brown and giving off a pleasant aroma, about 3 minutes. Then add the seasoning meats and chopped garlic, and cook until browned, 4 to 5 minutes. Divide in half and reserve.
- Remove the beans from the refrigerator (they will have expanded nicely and their skins should be bursting by now). Add the beans and soaking liquid to a large stockpot, and add additional stock to cover the beans by several inches.
- Set the stockpot on the stove, bring it to a slight boil and reduce to a heavy simmer. Stirring vigorously, add the liquid smoke, Worcestershire sauce, granulated garlic, granulated onion, black pepper, brown sugar if using, bay leaves and half of the seasoning meat mixture. Simmer for 2 1/2 to 3 hours. (To get "New Orleans cream-style" beans, which are preferable, you can continue to simmer until the beans break down, about 1 hour more.) Season with salt, remove from the heat and let cool in the stockpot to room temperature. Refrigerate overnight. (The beans can be eaten after seasoning with salt, but refrigerating them overnight improves the flavor of the dish.)
- Remove the stockpot from the refrigerator and gently reheat on the stove, stirring in 1/2 cup stock to loosen up the coagulated bean mixture. When the beans reach a boil, reduce to a heavy simmer, stirring frequently as to not let the beans at the bottom of the pot burn. Taste and adjust the seasoning as desired.
- Heat the remaining 1 tablespoon vegetable oil in a small saute pan over medium heat. Add the andouille sausage and cook until brown on both sides, about 1 minute per side.
- Bring 3 cups water to a boil in a small stockpot. Add the rice, bring it back to a boil and cook for 3 minutes. Cover the stockpot, remove from the heat and let steam for 15 minutes. Remove the lid and transfer the rice to a small baking sheet to cool slightly.
- Reheat the remaining seasoning meat mixture. Divide the seasoning meat mixture, beans and andouille sausage among bowls, top with a scoop of rice, and sprinkle with the green onions and parsley. Serve with hot sauce and mustard.
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
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.
INSTANT POT® RED BEANS AND RICE WITH SAUSAGE
Red beans and rice that taste like you've spent the whole day in the kitchen come together in a fraction of the time with minimal fuss thanks to your Instant Pot ® or multi-functional pressure cooker.
Provided by Soup Loving Nicole
Categories Beans and Rice
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 30 seconds. Add sausage and cook for 5 minutes. Transfer to a plate using a slotted spoon and set sausage aside.
- Add onion, bell pepper, and celery to the Instant Pot and cook for 3 minutes. Add garlic, Creole seasoning, thyme, and oregano; cook 2 minutes more. Turn pot off.
- Add beans, broth, hot sauce, and bay leaf to the Instant Pot with the vegetables. Close and lock the lid. Select high pressure and set the timer for 30 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Remove bay leaf from the pot and discard. Add reserved cooked sausage. Select Saute function. Cook, stirring frequently to mash some of the beans and thicken the mixture, for about 10 minutes. Turn off pot and let stand for 10 minutes.
- Serve beans over hot cooked rice garnished with parsley and green onions.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 41.2 g, Cholesterol 21 mg, Fat 11.3 g, Fiber 10.4 g, Protein 15.1 g, SaturatedFat 3.5 g, Sodium 815 mg, Sugar 2.2 g
RED BEANS AND RICE WITH SAUSAGE
This easy gluten-free Red Beans and Rice with Sausage is an easy one pot meal perfect for busy weeknights!
Provided by Annie Holmes
Categories Main Dish
Time 45m
Number Of Ingredients 15
Steps:
- Heat a large pot or dutch oven with a lid to medium heat. Lightly spray pot with cooking spray and place sliced sausage in skillet.
- Cook sausage for 2-3 minutes until browned.
- Add olive oil, chopped onion, peppers and garlic and let cook stirring occasionally for 5 minutes.
- Add drained and rinsed beans and the undrained tomatoes with green chilis.
- Add spices, broth and bay leaves (if using)
- Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.
- 15 minutes before serving, add in the rice, stir well and cover.
- Stir well and fluff rice.
Nutrition Facts : Calories 410 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 17 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 cup, Sodium 1393 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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, RICE AND SAUSAGE SOUP
Make and share this Red Bean, Rice and Sausage Soup recipe from Food.com.
Provided by CallMeBubbles
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Sauté onion and garlic in oil in large saucepan until onion begins to brown. Add remaining ingredients except sausage and salt; heat to boiling.
- Reduce heat and simmer, covered, 20 minutes, stirring occasionally. Add sausage and simmer, uncovered, 10 minutes or until soup has thickened slightly; discard bay leaf and season with salt.
RED BEANS 'N' RICE WITH SAUSAGE
Red beans and rice is classic, comforting fare from my hometown of New Orleans. Our Mardi Gras celebration isn't complete without it.
Provided by Taste of Home
Categories Side Dishes
Time 2h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. , Drain and rinse beans, discarding liquid. Add the ham bone, water and salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Remove ham bone; when cool enough to handle, remove meat from bone. Discard bone; set meat aside. Add the onion, celery, green pepper, garlic and pepper to the bean mixture. Cover and cook on low for 30 minutes., Add sausage and reserved ham. Cook, uncovered, for 15 minutes or until heated through, stirring occasionally. Serve with rice.
Nutrition Facts :
AUTHENTIC AND QUICK RED BEANS AND RICE (WITH ANDOUILLE SAUSAGE)
I modified this from an authentic Louisiana Red Beans & Rice recipe because I didn't have time to soak dried beans. This still has all the flavor, but is faster since it uses canned beans. A nice touch is to use both light and dark kidney beans and to crumble some sausage into the mix. People will ask you for the recipe for this one!
Provided by Slicey
Categories Stew
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Heat one cup of water and soak bay leaves in the water for at least 30 minutes.
- In a large skillet, heat olive oil over medium heat. Add diced celery and cook 1-2 minutes. Then add diced Onion, bell pepper, and garlic and cook 3-4 minutes.
- Transfer vegetables to large stock pot. Drain kidney beans, reserving some of the liquid, and add beans to pot. Add one can of diced tomatoes (with liquid) to stock pot. Remove the bay leaves from the hot water and add the seasoned liquid to the pot. (If the bay leaves have not soaked long enough, you can add them later). If additional liquid is needed, add some of the reserved liquid from the beans or a small amount of water.
- In the same skillet you sauteed vegetables in, add Andouille sausage and cook over medium heat. You can slice the sausage then cook it or cook whole sausage then let cool and slice.
- Add cayenne pepper, thyme, sage, parsley, and Cajun seasoning to the stock pot with the beans and vegetables. Bring to a slight boil, and then reduce heat to medium-low. Simmer for 1 hour.
- Stir cooked sausage into beans, and continue to simmer for 30 minutes. At this point, you can add Goya brand Sofrito (a sauce used to season soups and stews) or 1 packet Sazon Goya (a seasoning packet that contains MSG) if desired. You can find Goya products in the Mexican food aisle of the grocery store.
- Add additional water, salt, pepper, or Creole seasoning to taste, if needed.
- Meanwhile, prepare the rice. In a saucepan, put 1 Tablespoon butter, and 2 cups water for every one cup dry rice and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Serve beans over steamed white rice. Serve Louisiana Hot Sauce at the table, if desired.
RED BEANS AND RICE
Red Beans and Rice
Provided by Minute® Rice
Yield 4
Number Of Ingredients 8
Steps:
- In just 4 simple steps you can enjoy this Red Beans and Rice dish made with sautéed green pepper and onion, red kidney beans, white rice and Cajun seasoning simmered in beef broth. Step 1
- Melt butter in a large skillet over medium heat. Add bell peppers and onions; cook and stir until crisp-tender. Step 2
- Add beans, broth and seasoning; stir. Bring to a boil. Step 3
- Stir in rice and cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork. Serve with pepper sauce, if using. Recipe Tip To turn this dish into a quick, complete meal, add 2 cups of diced ham or cooked sausage at the same time as the broth.
EASY CHICKEN SAUSAGE, RED BEANS AND RICE
Flavorful and rich, with andouille sausage and hearty vegetables, this One Pan Easy Red Beans and Rice is pure comfort food and on the table in less than 30 minutes!
Provided by Megan
Yield 4
Number Of Ingredients 12
Steps:
- In a pot, over medium heat, add olive oil and heat for 1 minute. Add green pepper, onion, celery, and garlic, sauté for 5 to 7 minutes.
- Next, add in tomato paste and Cajun seasoning and stir to combine.
- Pour in beef broth, hot sauce, red beans, sausage, and bay leaf.
- Bring to a boil, then reduce heat down to a simmer over medium heat and cook for 15 minutes.
RED BEANS AND RICE
It took me about 7 years to perfect this recipe. I wanted to make sure it was that amazing! Red beans and rice are a staple in every New Orleans household, even if you're making them from a can. Everybody eats red beans, even if it's not Monday! I make these a little healthier by using turkey sausage and smoked turkey necks, but feel free to use smoked sausage and ham hocks. These red beans are creamy and flavorful and will transport you to New Orleans with each bite.
Provided by Food Network
Categories side-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
- For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook's Note).
- Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
- To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.
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- Rinse the beans and put in dutch oven or large pot. (I do not soak these beans) Add water and remaining ingredients except for salt. Bring to a boil.
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- 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 slices are browned. Remove sausage, and drain on paper towels, reserving 1 teaspoon drippings in pan.
- Sauté onion and celery in hot drippings in Dutch oven over medium-high heat 4 to 5 minutes; stir in garlic, 1/2 teaspoon Cajun seasoning, and rice; sauté 3 minutes. Stir in broth, next 3 ingredients, and remaining 1 1/2 teaspoons Cajun seasoning. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes. Remove from heat; stir in sausage and parsley; let stand, covered, 10 more minutes or until rice is tender. Serve with hot sauce, if desired.
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- Ensure your red beans have been soaking in water all night.TIP: If you don’t soak your beans overnight you can still cook them, but they will take longer!
- In a large cast-iron pot or dutch oven brown the sliced and chopped sausage until there is a little color (caramelizing).TIP: Andouille sausage can be quite spicy. This is why I cut it up into smaller chunks so that it’s not too much at one time. It’s also easier for the kids that way. For even less heat eliminate the Andouille and just use smoked sausage.
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- Rinse beans then soak in a large bowl with water overnight. When ready to cook, drain the soaked beans, give them a rinse and set aside.
- Heat oil in a large heavy based pot over medium-high heat. Fry sausage until slightly browned while stirring occasionally, about 5 minutes. Add onion, bell pepper, celery and garlic, sauté for 3 to 4 minutes until soft and fragrant.
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