Candied Red Beans Recipes

AUTHENTIC LOUISIANA RED BEANS AND RICE

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.

CANDIED RED BEANS

Steps:

• Sort the beans and discard any foreign matter, then rinse them in a colander. Put them in a large saucepan and cover with plenty of water. Soak for at least 4 hours, or overnight.
• Drain the beans in a colander, then return them to the saucepan and add the 4 cups (1 liter) water and the baking soda. Bring the beans to a boil, then reduce the heat and simmer for 1 hour. (If the water boils away too quickly, add another 1/2 cup (125 ml) to keep the beans submerged.)
• When the beans are cooked through, add the sugar and corn syrup. Continue to cook the beans, stirring constantly, for 10 minutes, until the liquid is thick and syrupy. Serve warm or at room temperature.
• These beans will keep in the refrigerator for up to 1 week.