Red Beans Sausage And Rice Food

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.

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.

INSTANT POT® RED BEANS AND RICE WITH SAUSAGE

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.

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

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:

• 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:

• 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.

SMOKED SAUSAGE AND RED BEANS

Steps:

• In a 6 quart or larger slow cooker, combine the smoked sausage, kidney beans, onion, garlic, rice and water. Season with Cajun seasoning, hot pepper sauce, salt and bay leaf. Cover and set on High. Once it gets heated through, stir to distribute everything evenly. Cover and cook on Low for 6 hours or on High for 4 hours.

RED BEANS AND RICE WITH SAUSAGE

Steps:

• In a large stock pot or Dutch oven, add sliced sausage and 1/2 cup water.
• Cook over medium high heat stirring often until sausage has browned and water has evaporated (might need to add additional water to sausage during browning. Add 1/8 cup at a time if needed).
• Once sausage has browned, remove sausage from pot and place on a plate.
• Add butter to pan, melt and then add diced onions, celery and bell pepper.
• Sauté until onions are translucent and vegetables are tender add garlic and cook for an additional minute, then add sausage back to pot.
• Pour beef broth, 1 cup water, beans, Rotel, rice into pot, stir then add seasoning, pepper, cayenne pepper and red pepper flakes. Stir.
• Bring to a simmer, cover and cook on low/medium heat for 25 minutes stirring occasionally.
• Remove from heat and leave covered. Let sit covered for 10 minutes then enjoy!

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.

NINJA FOODI RED BEANS AND RICE

Steps:

• Turn Ninja Foodi on "saute" on high. Once hot, add in olive oil and sausage and stir until evenly browned on all sides.
• Once sausage is evenly browned, add in onion, green pepper, celery and garlic and saute until onions are tender. Stir well and use the liquid from the vegetables to deglaze the bottom of the pot. Do so by gently scraping the bottom of the pot with your spatula to get all of the browned sausage bits off the bottom of the pot.
• Once all vegetables are tender, add in Cajun seasoning, thyme, salt and pepper.
• Stir well and then pour in beans and chicken broth. No need to stir. Add in the bay leaves.
• Close pressure cooking lid and set timer to 60 minutes. Make sure that the pressure cooking valve is in the "sealed" position. When the timer beeps, naturally release the pressure for 15 minutes and then remove lid.
• Remove the bay leaves, which should be right on top.
• Using a potato masher, mash the red beans 5 or 6 times. You do not want to mash all of the beans, just enough to break open some of the beans to increase the creaminess of the red beans.
• Serve with cooked white rice. Enjoy!

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.

RED BEAN, RICE AND SAUSAGE SOUP

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 AND SAUSAGE

Steps:

• In a large saucepan, heat oil over medium heat; saute pepper and onion until tender. Add garlic; cook and stir 1 minute., Stir in beans, sausage, Cajun seasoning, pepper sauce and water; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-7 minutes. If desired, serve with rice.

RED BEANS AND RICE WITH SAUSAGE

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.

SAUSAGE RED BEANS 'N' RICE

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.

RED BEANS AND RICE

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.

EASY CHICKEN SAUSAGE, RED BEANS AND RICE

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 WITH ANDOUILLE SAUSAGE

Steps:

• In a large pot or a Dutch oven, heat the fat, lard or oil over medium-high heat. Add the sausage and cook until golden, 5 to 7 minutes. Add the onion, bell pepper, celery, and garlic. Cook, stirring, until softened, 5 to 7 minutes. Stir in the cumin and thyme and cook for 1 minute.
• Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches. Bring the mixture to a boil. Immediately reduce to a simmer, cover, and cook for 1 ½ hours. Uncover and simmer until the beans are tender and the sauce has thickened, 30 to 45 minutes, adding more water if necessary. Remove and discard the bay leaves. Serve over the rice, topped with the scallions. Garnish with the parsley.