SAUSAGE & BEANS WITH RICE
This hearty casserole has a flavor combination that the whole family will love. "My husband, who is always suspicious of new dishes, loves this one. It's become a regular in our rotation." -Beth Cholette of Penfield, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and green pepper in oil until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish., Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until liquid is absorbed and rice is tender.,
Nutrition Facts : Calories 529 calories, Fat 23g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 1504mg sodium, Carbohydrate 59g carbohydrate (19g sugars, Fiber 8g fiber), Protein 21g protein.
BLACK BEANS, SAUSAGE AND RICE
Make and share this Black Beans, Sausage and Rice recipe from Food.com.
Provided by Daydasa
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large family skillet with lid, heat oil on medium heat.
- Add onion, green onion and garlic; sauté until soft.
- Add sausage and Creole seasoning.
- Once sausage is slightly brown, add Rotel and black beans.
- Stir until just combined.
- Pour chicken broth into measuring cup and add water to measure 2 cups.
- Add 1-cup rice and broth, water mixture to skillet.
- Stir until combined.
- Bring to a boil, cover and reduce heat to a simmer.
- Cook until rice is cooked through and mixture is thickened slightly.
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
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 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
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 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.
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 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
EASY BEANS AND RICE WITH SAUSAGE RECIPE
Beans and Rice is one of the most versatile and hearty dishes one could make. Use this recipe as a guide and create your own dish."*" See Kitchen Notes for more information or links to special ingredients.
Provided by MJ of MJ's Kitchen
Categories Dry Beans Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large braiser or Dutch oven over medium-low heat. Add the onion and celery. Cook stirring occasionally for 4 minutes. (If you are using a non-roasted pepper, add with the onion and celery).
- Add sausage and garlic. Cook for about 2 minutes for andouille, 4 minutes for chorizo (or until cooked).
- Add the chile peppers, beans, liquid, oregano, and chile paste. Bring to a boil.
- Add the rice and stir just enough to mix the rice up with the other ingredients.
- Reduce the heat to low, cover and cook for 20 minutes or until liquid is absorbed. Taste. If the rice isn't quite done, add 1/4 cup hot water, cover and cook another 2 minutes. Let set for 5 minutes.
- Stir in the cilantro/parsley and season to taste with salt and pepper.
- Serve hot with garlic bread or a side salad.
RED BEANS AND RICE RECIPE
Delicious chunks of smoked turkey sausage turn this classic red beans and rice recipe into a hearty main dish that's perfect for busy weeknights.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan. Add onion; cook and stir 3 min. or until crisp-tender.
- Add beans, broth, turkey sausage, water and seasonings; mix well. Bring to boil.
- Stir in rice; cover. Reduce heat to medium-low; simmer 10 min. or until rice is tender. Stir.
Nutrition Facts : Calories 440, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 23 g
CAJUN SAUSAGE, BEANS & RICE
This fast, easy dinner costs around $4 and feeds 4-6 people. It's flavorful, filling, a little spicy, and you probably have most of the ingredients in your cupboards!
Provided by Steph Jenkins
Categories Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- Heat oil in a medium-size skillet over medium heat. Saute onion (and veggies, if using) until onion is translucent. Add kielbasa about halfway through onion cooking.
- Stir in Cajun seasoning and rice and let it lightly toast for 1 minute. Pour in tomatoes (and greens, if using) and water. Stir well.
- Open and drain kidney beans, then add them to the skillet and stir. Cover pan and reduce heat to low. Cook for 15-20 minutes - or until rice is done (time varies depending on the kind of rice).
- Add salt, pepper, and hot sauce to taste. Serve with a salad or steamed vegetables.
Nutrition Facts : Calories 316 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 15 grams fat, Fiber 9 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cup, Sodium 903 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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