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 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 BEAN SOUP
This is a hearty soup served by my grandmother at many family gatherings. It is an absolute favorite. Tastes even better the next day! It is made with linguica, which is a slim Portuguese sausage heavily flavored with garlic. Linguica can be found in Latin American markets and many supermarkets.
Provided by Scotty Carreiro
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, combine the oil and the onion. Saute for 5 minutes, or until onion is tender. Add the paprika, ketchup, water, soup mix, salt and pepper and stir well. Cut the linguica and chourico into 3 inch pieces and add to the soup.
- In a food processor or blender, puree the beans in small batches and add to the pot. Reduce heat to low and simmer for 2 to 3 hours. Add the potatoes and simmer for another hour. Break the spaghetti into 3 to 4 inch pieces, add to the pot and simmer for another 15 minutes, or until spaghetti is tender.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 41.3 g, Cholesterol 35.9 mg, Fat 17.6 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 5.9 g, Sodium 1283.2 mg, Sugar 7.9 g
SPICY RED BEANS WITH CHICKEN AND ANDOUILLE SAUSAGE
This recipe came to The Times in a 2012 article about cooking in a bean hole, a classic method of outdoor cooking popular in Maine. Here's how it works: Dig a hole big enough for the pot you're planning to cook in, then build a fire of hardwood logs in it. Drop a dozen or so rocks into the fire once it's started. When the wood has burned down to embers, remove the rocks using barbecue gloves, put your pot of presoaked beans into the embers, drop the rocks around and on top of the pot, cover everything with dirt and walk away. Come back in about eight hours, and your beans should be ready. Not in the mood to dig a hole in your backyard? No worries. These spicy New Orleans-style red beans with chicken and andouille sausage can just as easily be made in your oven. The slightly sweet creaminess of the beans and the richness of the chicken temper the sharp heat of the andouille sausage and red pepper flakes. Serve over a pile of snowy white rice alongside an ice-cold beer.
Provided by John Willoughby
Categories dinner, project, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drain and rinse the soaked beans and heat the oven to 350.
- Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the chicken thighs and brown well, 4 to 6 minutes. Remove the thighs, add the sausage to pot and brown well, another 4 to 6 minutes. Remove the sausage. Add the onion, bell pepper and celery and sauté, stirring occasionally, until tender, 5 to 7 minutes.
- Add the garlic and sauté, stirring frequently, 1 minute. Add back the thighs and sausage along with the beans, filé powder if using, red pepper flakes, salt and pepper and enough water to cover. Stir well and bring the mixture to a simmer.
- Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 30 grams, Carbohydrate 52 grams, Fat 49 grams, Fiber 20 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 840 milligrams, Sugar 3 grams, TransFat 0 grams
SPICY RED PORK AND BEAN CHILI
Categories Bean Pork Super Bowl Fall Winter Tailgating Poker/Game Night Potluck Gourmet
Yield Serves 8
Number Of Ingredients 16
Steps:
- Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
- Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
- Serve chili with bacon and accompaniments.
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.
SPICY RED BEAN CHILI
Great for a really cold winter day, this will surely warm you up! Red beans cooked in a rich, spicy tomato sauce.
Provided by spiceguru
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- 1. Put oil in a medium saucepan and let it heat for a few minutes on medium/high heat. Add cumin seeds and let it cook for about 30 seconds, then add onions and let it soften.
- 2. Once onion is soft and a little transluscent add garlic paste and ginger paste and let it fry for about 30 seconds.
- 3. Now add all the spices- turmeric, garam masala powder, salt and crushed red chilli. Cook until you can smell the spices (for about 40 sec.)
- 4. Add tomatoes, green chillies, and cook until tomatoes are soft (taste a little if its not spicy enough then add some more green chillies, add more salt to taste).
- 5. Add the red beans and stir with all thespices. Add about ¼ cup water and cover the pan. Cook on medium low heat for 10-15 min keep checking every 5 min to make sure the heat is not too high.
- 6. After 10-15 min are up with a wooden spoon crush the beans (not completely all of them, just slightly so the crushed ones can create a paste).
- 7. Add more water if its too dry as you crush and taste for salt add more if needed.
- 8. Top with cilantro before serving .Served with warmed pita bread or dinner roll is best or with cucumbers sticks, salad and feta cheese.
Nutrition Facts : Calories 235.6, Fat 11.7, SaturatedFat 1.6, Cholesterol 0.2, Sodium 244.8, Carbohydrate 26.2, Fiber 6.8, Sugar 3.5, Protein 8.6
JESSICA'S RED BEANS AND RICE
My company had a Mardi Gras party and I wanted to make a flavorful red beans and rice recipe that everyone would love!
Provided by kingdombeyond
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Combine sausage, half the onion, half the green bell pepper, half the jalapeno pepper, water, chicken bouillon, garlic and herb seasoning, Cajun seasoning blend, red pepper flakes, and bay leaf in a large stockpot; Bring to boil and cook, stirring occasionally, until liquid is reduced by half, 15 to 20 minutes.
- Mix kidney beans, tomatoes, remaining onion, remaining green bell pepper, and remaining jalapeno pepper into the sausage mixture; season with salt. Bring to a boil, reduce heat, and simmer until kidney bean mixture is thickened, 15 to 20 minutes. Remove and discard bay leaf.
- Spoon 1/2 cup cooked rice into 6 serving bowls; top with kidney bean mixture.
Nutrition Facts : Calories 559.9 calories, Carbohydrate 65.3 g, Cholesterol 50.9 mg, Fat 21.8 g, Fiber 15.7 g, Protein 26.2 g, SaturatedFat 8.8 g, Sodium 2086.5 mg, Sugar 3 g
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