SPICY VEGETARIAN RED BEANS AND RICE
Provided by Guy Fieri
Categories side-dish
Time 14h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
- Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and saute the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce,Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary. Season well with salt once the beans are tender.
- When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
- Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice.
SPICY RED BEANS AND RICE
I guess I'm one of those women "who have moved from the country in body but not in heart"! Although I'm an attorney in a large city, my parents are ranchers. And, since they once grew rice, that's a staple of my cooking. Because of my busy schedule, I like dishes like this that can be easily reheated throughout the week. This was actually a soup recipe when I first found it. I needed a side dish, however, so I simply reduced the amount of water.
Provided by Taste of Home
Categories Side Dishes
Time 3h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice.
Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 711mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
SPICY RED BEANS AND RICE
These beans smell so good when they are cooking and the results are a tasty, New Orleans style red beans and rice. I have tried several recipes but this one is easier than the others I've tried with an excellent result. Serve with cornbread or corn muffins and your meal is complete. Recipe is from Taste of Home magazine.
Provided by Anita Harris
Categories Cajun
Time 4h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Sort and rinse beans.
- In a large Dutch oven or kettle, place all ingredients except parsley and rice.
- Bring to a boil, then simmer, covered for 3-4 hours or until beans are tender.
- Stir occasionally, adding water as needed to make a thick gravy.
- Just before serving remove bay leaves and stir in parsley.
- Serve over rice.
SWEET AND SPICY BAKED RED BED BEANS
Provided by Food Network
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F.
- In a large, heavy-bottomed, ovenproof pot, on medium heat, cook the onions with the butter and bacon until tender. Turn the heat up to high and add the garlic, ginger, tomato, spices, and sugar. Stir until vegetables start to lightly caramelize. Add the vinegar, mustard and stock. Stir in the beans. Cover and place in the oven for 1 hour. Remove from oven. The beans should have absorbed a lot of the liquid, if the beans are soupy place on top of the stove and cook over medium heat until the desired consistency is reached. Season, to taste, with salt and pepper.
GREEN BEANS WITH CUMIN AND FENNEL
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". These spicy green beans go well with split pea and dried bean dishes, potato and sweet potato dishes, and eggplant dishes. Breads or rice may be served on the side. To complete the meal, yogurt drinks or relishes or a paneer or cheese dish may also be served.
Provided by KateL
Categories Vegetable
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds.
- Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned.
- Add the beans and stir for another 2 minutes.
- Add the coriander, cumin, turmeric, and cayenne and stir a few times.
- Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes.
- Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.
Nutrition Facts : Calories 143.6, Fat 10.8, SaturatedFat 1.8, Sodium 739.2, Carbohydrate 11.5, Fiber 3.8, Sugar 4.1, Protein 2.9
SPICY RED BEANS WITH FENNEL SEED
Prepared in a pressure cooker, kidney beans are cooked with fennel seed and cayenne pepper. This is very good mixed with cubed ham, or in red beans and rice.
Provided by FURB
Categories Bean and Pea Side Dishes
Time 2h
Yield 10
Number Of Ingredients 5
Steps:
- Place beans into a pressure cooker and fill with enough water to cover the beans by 1 inch. Bring to a boil, and boil for 2 minutes. Remove from the heat, drain and cool for 1 hour.
- Add water to the beans again, filling just enough to cover the beans by 1/2 inch. Season with salt, fennel seed, cayenne pepper and mixed peppercorns. Put the lid on and set the pressure to high, or 15 pounds depending on your indicator. Bring to a boil and cook for 35 minutes. Let the pressure lower naturally before releasing the lid, according to manufacturer's instructions (about 15 minutes). Serve hot.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 22.8 g, Fat 0.5 g, Fiber 5.7 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 470.4 mg, Sugar 0.8 g
GLAZED RED PEPPER-FENNEL ALMONDS
Steps:
- Preheat oven to 325°F. Line heavy baking sheet with foil; spray with nonstick spray. Combine sugar, fennel seeds, crushed red pepper, and salt in medium bowl. Mix in almonds and 1 tablespoon water. Spread mixture on prepared baking sheet in single layer. Bake until sugar melts and almonds are deep golden brown and glazed, stirring often, about 22 minutes. Separate almonds with fork; cool completely on sheet. (Can be prepared 1 week ahead. Store in plastic bag.) Transfer almonds to bowl and serve.
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