RED BEANS
Beans with pure Latin flavor. Accented with potatoes, pumpkin, ham, garlic, and cilantro, this side dish could steal the show!
Provided by BAKERSUNLIMITED
Categories Side Dish Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
- Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 18 g, Cholesterol 4.8 mg, Fat 2.7 g, Fiber 5.6 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 464.9 mg, Sugar 2 g
RED BEANS AND RICE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
- Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
- Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.
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
MEXICAN RED BEANS (CROCK POT)
This is a recipe that I adapted. This recipe was printed in the cookbook that came with my crock pot over 25 years ago. The serving size is approximate. The number of servings depends on if you are serving this as a side or a main dish.
Provided by PaulaG
Categories Beans
Time 10h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Sort beans and wash under running water.
- Place beans in a large pan and bring to a boil.
- Boil 10 minutes, drain.
- Place the precooked beans in a crock pot adding water and remaining ingredients.
- Cover and cook on high for 1 to 2 hours, turn down to low and continue to cook for 8 hours.
- During cooking add additional hot water if needed.
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
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
An easy red beans over rice recipe straight out of New Orleans
Provided by Leah Chase
Categories Bean Onion Side Mardi Gras Ham Sausage Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Pick through beans, removing all bad beans or any other particles. Wash beans well. Place beans in a 5-quart pot. Add the 2 quarts of water. Add onions; bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft, stir well, mashing some against the side of the pot.
- Heat oil in frying pan; add ham and sausage. Sauté in oil for 5 mintues. Then add the sausage, ham, and oil to beans. Deglaze pan with the cup of water, then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice.
13 WAYS TO COOK RED BEANS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a red bean recipe in 30 minutes or less!
Nutrition Facts :
LOUISIANA RED BEANS AND RICE
Tender red beans and spicy Andouille sausage are cooked into a full-bodied dish that's heavy on aromatics and authentic flavor.
Provided by Katerina | Diethood
Categories Dinner
Time 10h30m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 424 kcal, Carbohydrate 55 g, Protein 20 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 1123 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving
RED BEANS
Make and share this Red Beans recipe from Food.com.
Provided by Steve_G
Categories Stew
Time 4h45m
Yield 1 large pot, 16 serving(s)
Number Of Ingredients 18
Steps:
- Soak beans overnight; drain.
- Chop meat; brown in oil.
- Add vegetables and garlic to meat; brown.
- Add spices; brown.
- Add beans and tomatoes and stock.
- Simmer till thick and beans are soft, 2-4 hours.
- Serve with rice.
Nutrition Facts : Calories 310.2, Fat 14.6, SaturatedFat 4.7, Cholesterol 32.5, Sodium 824.9, Carbohydrate 25.6, Fiber 5.2, Sugar 4, Protein 19.4
LOUISIANA STYLE RED BEANS AND RICE WITH SAUSAGE
Classic Louisiana style red beans and rice are a naturally budget friendly meal that will give you leftovers for days! Freezer friendly!
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 10h15m
Number Of Ingredients 20
Steps:
- The night before, add the dry beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight.
- When you're ready to start cooking, slice the sausage into rounds. Add the cooking oil and sliced sausage to a large pot and cook over medium until the sausage pieces are browned. Remove the cooked sausage with a slotted spoon to a clean bowl. Place the cooked sausage in the refrigerator while you prepare the rest of the dish.
- While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.
- After removing the cooked sausage, add the onion, bell pepper, celery, and garlic to the pot. Sauté over medium heat, allowing the moisture from the vegetables to help dissolve any browned bits off the bottom of the pot as you stir.
- Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves to the pot. Stir and cook for one minute more.
- Drain and rinse the soaked beans. Add them to the pot along with 6 cups water and give the pot a brief stir to combine the ingredients.
- Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to medium-low, and let the pot boil for one hour, stirring occasionally. Replace the lid every time you stir.
- After boiling for one hour, the beans should be tender. Begin to smash the beans with the back of a spoon against the side of the pot. Continue smashing the beans and letting the pot simmer without a lid for 30 minutes to thicken the pot.
- While the beans are simmering for their final 30 minutes, cook the rice. Add the rice and 3 cups water to a sauce pot. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without removing the lid. Fluff the rice with a fork before serving.
- Once the red beans have thickened, add the cooked sausage back to the pot along with 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. Start with 1 tsp and add more as needed. I used 1 Tbsp total (3 tsp).
- Serve the red beans in a bowl topped with a scoop of rice and a sprinkle of sliced green onions.
Nutrition Facts : ServingSize 1.5 cups, Calories 715 kcal, Carbohydrate 89 g, Protein 34 g, Fat 25 g, Sodium 1799 mg, Fiber 14 g
RED BEAN SOUP
Red bean soup 红豆沙 is in the category of Cantonese desserts called tong sui (糖水). The red bean soup is also frequently included in the Chinese banquet package as the final dish to wrap up a meal.
Provided by KP Kwan
Categories Dessert
Time 1h40m
Number Of Ingredients 7
Steps:
- Rinse the red beans with water to remove the impurities.
- Soak the red beans overnight. (Optional: keep the red beans in the freezer to speed up the disintegration of the beans.).
- Add the pandan leaves and dried tangerine peels.
- Boil the red beans with water for one hour.
- Separate the beans from the liquid, mash the beans and then return to the pot.
- Soak the sago for 30 minutes to soften it.
- Add the soaked sago and rock sugar. Add water if necessary.
- Boil for a further twenty minutes. Serve.
Nutrition Facts : Calories 160 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 6 servings, Sodium 170 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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