Sonyas Red Beans And Rice Food

RED BEANS AND RICE

Steps:

• In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
• While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.

SLOW COOKER RED BEANS AND RICE

Steps:

• In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
• Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.

SONYA'S RED BEANS AND RICE

Steps:

• Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Combine beans, ham hock, and salt in a stockpot; pour in enough water to cover. Bring bean mixture to a boil, reduce heat, and simmer until beans are softened, 30 to 40 minutes.
• Stir onion, green bell pepper, parsley, tomato sauce, green onions, Worcestershire sauce, garlic, black pepper, oregano, thyme, cayenne pepper, and hot sauce into bean mixture. Cover stockpot and cook until vegetables are tender, about 1 hour.
• Mix sausage into bean mixture and cook for another 45 minutes. Remove ham hock before serving.

SUNNY'S EASY RED BEANS AND RICE

Steps:

• Add the olive oil and sausage to a Dutch oven over medium heat. Cook, stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3 to 5 minutes. Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grinds of black pepper (more than usual!). Cook, stirring, until the veggies are tender and the celery and onion are translucent and beginning to brown, 3 to 5 minutes. Stir in the beans and their liquid, garlic and ham hock.
• Add 1 cup water and bring to a boil. Lower to a simmer, then cover and cook until the beans are very tender, about 30 minutes. Serve over white rice with a shake of hot sauce.

SONYA'S RED BEANS AND RICE

Steps:

• Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Combine beans, ham hock, and salt in a stockpot; pour in enough water to cover. Bring bean mixture to a boil, reduce heat, and simmer until beans are softened, 30 to 40 minutes.
• Stir onion, green bell pepper, parsley, tomato sauce, green onions, Worcestershire sauce, garlic, black pepper, oregano, thyme, cayenne pepper, and hot sauce into bean mixture. Cover stockpot and cook until vegetables are tender, about 1 hour.
• Mix sausage into bean mixture and cook for another 45 minutes. Remove ham hock before serving.

SONYA'S RED BEANS AND RICE

Steps:

• Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Combine beans, ham hock, and salt in a stockpot; pour in enough water to cover. Bring bean mixture to a boil, reduce heat, and simmer until beans are softened, 30 to 40 minutes.
• Stir onion, green bell pepper, parsley, tomato sauce, green onions, Worcestershire sauce, garlic, black pepper, oregano, thyme, cayenne pepper, and hot sauce into bean mixture. Cover stockpot and cook until vegetables are tender, about 1 hour.
• Mix sausage into bean mixture and cook for another 45 minutes. Remove ham hock before serving.

RED BEANS AND RICE

Steps:

• In a large, heavy pot, heat the bacon drippings over medium heat.
• Add the onions, bell peppers and celery and cook, stirring, until they are lightly golden, about 10 minutes.
• Add the garlic and cook for three minutes. Add the ham, sausage and salt pork. Cook for five minutes.
• Add the beans and add enough shrimp or chicken broth to cover. Season with salt, cayenne and black pepper.
• Add the thyme, basil and bay leaves. Bring to a boil, then reduce heat to medium-low. Cook, partially covered, for about two hours, stirring occasionally, or until the beans are tender.
• Add more water or broth if the mixture becomes dry. If you like the beans to be creamy, puree about one-third of the beans in a food processor, in batches, and return to the pot.
• Cook for another 30 minutes. Remove and discard the bay leaves. Serve hot, garnished with green onions and parsley, over rice.

RED BEANS AND RICE

Steps:

• In a Dutch oven, heat oil over medium heat and sauté sausage slices until brown on both sides.
• Remove sausage and keep warm.
• Add onion, celery, garlic, ½ teaspoon Cajun seasoning and rice to Dutch oven.
• Continue to cook and stir until vegetables are tender and rice lightly browned.
• Add broth, beans, tomatoes, remaining Cajun seasoning and bay leaves; bring to a boil.
• Reduce heat; cover and simmer until rice is tender, about 20 minutes.
• Remove from heat, add sausage and parsley; cover and let stand for 5 minutes.
• Discard bay leaves.
• Serve with hot pepper sauce.

BAJA RED BEANS AND RICE

Steps:

• Combine all ingredients except rice in a large pot. Heat to boiling.
• Reduce heat to low. Cover and simmer 30 minutes.
• Remove 2 cups of soup mixture. Place in a blender and blend until smooth. Return to pot.
• Heat through.
• Serve over rice.

SONYA'S RED BEANS AND RICE

Steps:

• Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Combine beans, ham hock, and salt in a stockpot; pour in enough water to cover. Bring bean mixture to a boil, reduce heat, and simmer until beans are softened, 30 to 40 minutes.
• Stir onion, green bell pepper, parsley, tomato sauce, green onions, Worcestershire sauce, garlic, black pepper, oregano, thyme, cayenne pepper, and hot sauce into bean mixture. Cover stockpot and cook until vegetables are tender, about 1 hour.
• Mix sausage into bean mixture and cook for another 45 minutes. Remove ham hock before serving.