Cream Style Red Beans And Rice Recipes

MY 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.
• Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice.
• Heat butter in a skillet over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add sausage, ham, and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned, about 10 minutes. Stir drained beans into sausage mixture.
• Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
• Stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher. Simmer, uncovered, until thickened and beans are tender, about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.

RED BEANS AND RICE

Steps:

• Sort the beans by removing any dirt and bad beans
• Pour the beans in a large bowl, add enough cool water to submerge the beans completely, and leave to soak for at least 4 hours. I prefer to leave it overnight.
• For a quick soak, pour the beans in a stockpot, add enough water to submerge the beans about 4 inches, then bring the beans to a boil and let it sit for one hour. Drain and rinse under cold water. Pour the beans back into the stockpot.
• Heat the oil in the skillet over medium heat and brown the sausage on both sides.
• Stir in the onion, bell pepper, and celery Cook until tender. About 5 to 8 minutes. Stir in the garlic and cook until fragrant-about a minute.
• Add the red beans, smoked Turkey, bay leaves, thyme, black pepper, cayenne pepper, cajun seasoning, and chicken broth. Bring to a boil, then turn the heat to medium-low and leave to simmer for 1 1/2 hours; Season with salt and adjust the seasoning if necessary.
• Cook for another 30 mins or until thick and creamy.
• Cook the rice: Bring the rice and water to boil in a pot. Cover, reduce heat to low and simmer for 20 minutes.
• Serve over rice. Enjoy!

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.

RED BEANS & RICE

Steps:

• Rinse and drain beans to clean (oooh that rhymed! I'm corny. Continue...) Put beans into pot and fill with enough water to cover them Discard any floating beans using a spoon (Easy way to get rid of the bad ones) Heat on high and bring to a boil As soon as it starts to boil, turn off the heat, cover with lid, and allow beans to soak for 1-2 hours Drain and rinse again
• Slice sausage and fry in the pot while the beans drain for 6 mins Add in onions and celery, and saute for 3 mins Add garlic; saute for 30 secs. Pour beans back into the pot Add in meat of your choice Pour in 6-7 cups of water and the bouillon cubes Bring to a boil Lower heat to a simmer Cook for 1 hr hour, uncovered, stirring occasionally After 1 1/2 hours, add seasoning and butter Cook, uncovered, for an additional 30 mins or until thick and creamy Serve over rice and don't forget the cornbread I was too lazy to make Enjoy!

LOUISIANA RED BEANS AND RICE

Steps:

• Before you begin cooking, soak your red beans in a mix of water and chicken broth.
• While the beans are soaking, dice up your celery, onion, garlic, bacon, and ham into bite-size pieces.
• After two hours, rinse and strain your beans. (You can also soak them overnight to start cooking your red beans in the morning.)
• After the beans are rinsed, heat a stock pot over medium/low heat and melt a tablespoon of butter.
• When your butter is melted, add your bacon and cook it until it is a little crispy.
• Add your diced ham and cook it to get a sear on it. When the bacon is crispy and the ham is seared, use a slotted spoon to remove it from the pot, leaving the bacon grease and butter behind.
• Next, add your celery, onion, and garlic in the bacon grease until the onions are translucent.
• Add your bacon and ham back to the pot and then add your bay leaves, parsley, salt, pepper, and Tony Chachere's Creole Seasoning. (If you do not have Tony's, you can use my Bayou Blast recipe.)
• Then add your chicken broth, then water, and bring it all to a boil.
• When the water is boiling, add the soaked and drained red beans and return to a boil.
• Reduce the heat and simmer over low/medium heat (2 - 3 out of 8 on the stove) for 1 ½ to 2 hours, checking on the beans and giving them a stir every 30 minutes. Make sure to stir all the way down to the bottom of the pot, checking to make sure that the bottom is not burning.
• When you have about 20 - 30 minutes left of cooking time, dice up your smoked sausage and saute it in a frying pan.
• After 1 ½ to 2 hours, remove your beans from the heat and serve over white rice. Garnish with diced pepperoncini peppers, your cooked sausage, and a splash of the vinegar from the jar of peppers.

CREAM-STYLE RED BEANS AND RICE

Steps:

• Heat oil in large Dutch oven over medium-high heat until hot. Add onion, bell pepper, celery and garlic; cook and stir 2 minutes. Stir in water, ham, salt, thyme, oregano, black pepper, ground red pepper and bay leaves. Bring to a boil. Reduce heat. Cover; simmer 1 hour.
• Add beans to ham mixture; bring to a boil over high heat. Reduce heat to low. Cover; simmer 1 hour or until beans are tender.
• Carefully ladle 1 cup bean mixture into food processor or blender container. Cover; process until mixture is smooth. Returnpureed mixture to Dutch oven; stir in sausage and tomato paste.
• Cook, uncovered, over medium heat 10 minutes or until thickened and bubbly, stirring occasionally. Remove bay leaves; discard. Serve in bowls over hot cooked rice.

BAKED RAJMA (PUNJABI-STYLE RED BEANS WITH CREAM)

Steps:

• Heat the oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Add the remaining onion to a food processor, along with the garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed.
• In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes.
• While the mixture cooks, purée the canned tomatoes and their juices, if using diced, chopped or whole tomatoes.
• Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce.
• Add the crushed or puréed tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream or scatter with cheese, then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes.
• Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 1/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar.
• When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.

MAKHANI RAJMA (NORTH-INDIAN STYLE CREAMY RED BEANS)

Steps:

• 1 In a deep, heavy-bottomed skillet over medium-high heat, heat the oil until shimmering
• 2 If using onions, add them to the skillet and cook, stirring often, until softened and light golden brown, 6 to 8 minutes
• 3 Stir in the ginger and garlic and cook, stirring and taking care to not burn either, until aromatic, about 30 seconds
• 4 Add the cinnamon, cloves, cardamom and bay leaf, and cook, stirring, until fragrant, about 1 minute
• 5 If using the onions, sprinkle the cayenne on top and mix to evenly coat
• 6 (If not using the onions, remove the skillet from the heat and let it cool down for about 1 minute before adding the cayenne, as it burns instantly in very hot oil
• 7 )
• 8 Add the tomatoes, stirring to evenly combine with the spices
• 9 Cook, stirring, until the liquid starts to evaporate, about 2 minutes
• 10 (See NOTES for a smoother sauce
• 11 )
• 12 Add the beans and stir gently so they don't break
• 13 Add the water, cover, and reduce the heat to low
• 14 Cover and cook, stirring occasionally, to prevent beans from sticking to the bottom of the pan, until slightly thickened, about 20 minutes
• 15 As the sauce begins to thicken, add the fenugreek leaves
• 16 Stir in the sugar and season to taste with salt
• 17 Re-cover and continue to cook until the sauce thickens further and the flavors meld, an additional 10 minutes
• 18 Taste one of the beans, and if it is not yet flavorful, add 1/4 to 1/2 cup of water, re-cover and simmer for another 10 minutes, then taste again
• 19 Cover and continue cooking for another 10 minutes
• 20 Taste and add more salt and sugar or honey, if needed
• 21 When ready to serve, remove the cinnamon stick and bay leaf and discard them
• 22 Swirl the cream on top, remove from the heat and serve hot, family-style, as a side or main dish, with rice, naan and raita on the side, if desired
• 23 NOTES
• 24 To achieve a smooth sauce, puree the tomatoes and spices before adding the beans
• 25 Remove the pan from the heat and let cool for a few minutes
• 26 Remove and reserve the cinnamon and bay leaf, then, using an immersion blender, process the sauce in short bursts to reduce splashing, until smooth
• 27 If using a regular blender, let the sauce cool completely before processing
• 28 Once pureed, return the sauce to the skillet, add back the cinnamon stick and bay leaf and continue with the rest of the recipe
• 29 If not using onions, use an additional 1 cup chopped tomatoes
• 30 The dish is best when using homemade beans
• 31 See related recipe for Simply Perfect Pot of Beans
• 32 The recipe can be adapted to other kinds of cooked beans, including black-eyed peas and Adzuki beans
• 33 Or, substitute your preferred ingredient in place the beans, such as parboiled baby potatoes and halved cremini mushrooms, or proteins, such as diced paneer or shredded rotisserie chicken
• 34 Indian bay leaf, also known as tamal patra, has a different flavor from standard bay leaf, and results in a more complex flavor
• 35 Fresh fenugreek leaves and the dried seeds are different in flavor from dried fenugreek leaves
• 36 Do not substitute