Fried Red Beans And Rice Fritters Recipes

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CREOLE RED BEANS AND RICE FRITTERS



Creole Red Beans and Rice Fritters image

I recently came across a recipe similar to this in a magazine and couldn't resist changing it up to suit my taste. The panko bread crumbs give these a crispy crunch on the outside but when you take a bite...the surprise inside is creamy red beans and rice. I served them up country-style for the rice cooking contest at the 2011 Texas Rice Festival and they won a 1st place medal in the adult appetizer division! Serve with ranch dressing for dipping.

Provided by Melissa Dommert

Categories     Appetizers and Snacks     Beans and Peas

Time 1h30m

Yield 10

Number Of Ingredients 13

1 cup cooked red beans
1 cup cooked rice
¼ cup finely chopped ham
2 green onions, chopped
4 tablespoons panko bread crumbs
3 large eggs, divided
½ teaspoon Cajun or Creole seasoning, divided
¼ teaspoon ground black pepper
¼ cup milk
1 cup all-purpose flour
1 cup panko bread crumbs
vegetable oil for deep frying
⅛ teaspoon salt

Steps:

  • Mix red beans, rice, ham, green onions, 4 tablespoons panko bread crumbs, 2 eggs, 1/4 teaspoon Cajun seasoning, and black pepper together in a bowl to form a tight mixture.
  • Form mixture into small, hush puppy-sized balls, pressing firmly together to hold their shape. Chill for 1 hour to overnight.
  • Whisk milk and remaining egg together in a small bowl to make an egg wash. Mix remaining bread crumbs and remaining Cajun seasoning together in a shallow dish. Roll chilled balls first in flour, coat with egg wash, and roll in bread crumb mixture.
  • Heat oil in a deep-fryer or large saucepan to 360 to 375 degrees F (182 to 190 degrees C).
  • Fry fritters in the hot oil until golden brown, about 10 minutes. Drain on paper towels and sprinkle with salt.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 27.9 g, Cholesterol 58.2 mg, Fat 11.8 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 2 g, Sodium 256.5 mg, Sugar 0.9 g

CLASSIC RED BEANS N RICE



Classic Red Beans N Rice image

After 25 years in a place where Cajun cooking is common, we've come to rely on this staple menu item. If you've never tried red beans and rice before, I promise you'll like this recipe.-Jackie Turnage, New Iberia, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 2h35m

Yield 8 servings.

Number Of Ingredients 12

1 pound dried kidney beans
8 cups water
1 ham hock
2 bay leaves
1 teaspoon onion powder
1 pound ground beef
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
Hot cooked rice
Chopped fresh parsley, optional

Steps:

  • Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand until beans are softened, 1-4 hours., Drain and rinse beans, discarding liquid. Return to Dutch oven. Add the water, ham hock, bay leaves and onion powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour., In a large cast-iron or other heavy skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to bean mixture. Simmer, uncovered, 1 hour. Discard bay leaves., Remove ham hock; allow to cool. Remove meat from bone; discard bone. Cut meat into bite-sized pieces and return to broth. Heat through. Serve with rice and, if desired, top with chopped fresh parsley.

Nutrition Facts : Calories 309 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 346mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 9g fiber), Protein 25g protein.

VEGETARIAN RED BEANS AND RICE



Vegetarian Red Beans and Rice image

Southern-style dish of red beans to eat over rice. Very good and hearty meal and goes good with cornbread. Great for vegetarians. Serve over hot cooked rice.

Provided by Beth1727

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 3h50m

Yield 10

Number Of Ingredients 20

½ pound dried kidney beans, rinsed
½ pound dried pinto beans, rinsed
4 cups water
4 cups vegetable broth
2 cloves garlic, minced
2 bay leaves
1 (14.5 ounce) can diced tomatoes, with liquid
1 (4 ounce) jar chopped pimento peppers, drained
1 (4 ounce) can diced green chiles
1 large green bell pepper, chopped
1 large sweet red pepper, chopped
1 large onion, chopped
1 cup chopped celery
¼ cup snipped fresh parsley
1 tablespoon vinegar
1 teaspoon paprika
1 teaspoon salt
¼ teaspoon red pepper flakes, or more to taste
¼ teaspoon ground cumin, or more to taste
¼ teaspoon hot pepper sauce, or more to taste

Steps:

  • Place beans into a large pot with water. Bring to a boil; reduce heat and let simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
  • Drain and rinse the beans. Return to the pot with broth, garlic, and bay leaves; bring to a boil. Reduce heat, cover, and let simmer for 1 hour and 15 minutes.
  • Stir in diced tomatoes, pimentos, green chiles, bell pepper, sweet red pepper, onion, celery, parsley, vinegar, paprika, salt, red pepper flakes, cumin, and hot sauce. Cover and let simmer until beans and vegetables are tender and gravy is thick, about 1 hour. Remove bay leaves. Serve over cooked rice.

Nutrition Facts : Calories 198 calories, Carbohydrate 36.9 g, Fat 1 g, Fiber 9.3 g, Protein 11.6 g, SaturatedFat 0.1 g, Sodium 631.4 mg, Sugar 5.7 g

QUICK RED BEANS AND RICE



Quick Red Beans and Rice image

Quick, easy approximation of Louisiana-style red beans and rice. Just before serving, sprinkle with smoked salt or a little liquid smoke. Serve atop brown rice with more hot sauce at the table.

Provided by coldweatherkim

Categories     100+ Everyday Cooking Recipes

Time 55m

Yield 6

Number Of Ingredients 14

1 medium onion, quartered
3 cloves garlic
½ green bell pepper, quartered
2 stalks celery, cut into 2-inch pieces
2 tablespoons water
3 (15 ounce) cans red kidney beans, drained and rinsed
1 (15 ounce) can fire-roasted diced tomatoes
2 teaspoons hot sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper

Steps:

  • Heat a large nonstick pot over medium-high heat.
  • Place onion and garlic into a food processor and pulse on and off to mince. Add to the heated pan. Chop bell pepper finely in the processor and add to pan. Repeat with the celery.
  • Stir vegetables well and add 2 tablespoons water. Cook until soft, 6 to 10 minutes.
  • Place 1/2 of the beans and tomatoes into the food processor. Process until all beans are coarsely chopped, just short of pureed.
  • Stir the blended beans, whole beans, remaining tomatoes, hot sauce, thyme, oregano, smoked paprika, salt, black pepper, and cayenne. Cover tightly, reduce heat to lowest setting, and cook until flavors combine at least 30 minutes. Stir every 5 or 10 minutes.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 40.1 g, Fat 1 g, Fiber 14.5 g, Protein 12.5 g, Sodium 1013.7 mg, Sugar 3 g

FRIED RED BEANS AND RICE FRITTERS



Fried Red Beans and Rice Fritters image

I recently came across a recipe similar to this in a magazine and couldn't resist changing it up to suit my taste. The panko bread crumbs give them a crisp crunch on the outside but when you take a bite...the surprise inside is creamy red beans and rice. I entered them in the rice cooking contest at the 2011 Texas Rice Festival...

Provided by Melissa Dommert

Categories     Other Appetizers

Time 30m

Number Of Ingredients 22

1 c red beans, cooked until creamy
1 c cooked rice
1/4 c finely chopped ham
2 green onions, chopped
4 Tbsp panko bread crumbs
1/4 tsp black pepper
1 pinch cajun seasoning
2 eggs
1/4 c milk
1 egg
1 c all purpose flour
1 c panko bread crumbs
1/4 tsp cajun seasoning
vegetable oil for deep frying
2 pinch salt
cajun dipping sauce
CAJUN DIPPING SAUCE
1 c mayonnaise
2 tsp sweet pickle relish
1 tsp finely minced onion (optional)
2 tsp fresh lemon juice
1 dash(es) louisiana hot sauce

Steps:

  • 1. Mix together red beans, cooked rice, green onions, ham, 4 tablespoons bread crumbs, eggs, black pepper and cajun seasoning to form a tight mixture.
  • 2. Form mixture into small hushpuppy size balls, pressing FIRMLY together to hold their shape. Chill for an hour or so or even overnight.
  • 3. Whisk milk and remaining egg to make an egg wash.
  • 4. Gently roll balls first in flour, then coat with egg wash and roll in remaining 1 cup bread crumbs to which cajun seasoning has been added.
  • 5. Heat vegetable oil to 360-375 degrees and fry until golden brown. Drain on paper towels, sprinkle with salt and serve with Cajun Dipping Sauce (prepared tartar sauce or Ranch dressing could also be used).
  • 6. For Cajun Dipping Sauce: Combine all ingredients and refrigerate until serving time.

E-Z RED BEANS & RICE



E-Z Red Beans & Rice image

My husband is from south Louisiana and I've had to learn to cook Cajun/Creole recipes. This is our quick take on red beans & rice.

Provided by HSingARMYmom

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 (15 ounce) cans red beans, do not drain (I buy the New Orleans Style beans)
1 lb smoked sausage, sliced
4 tablespoons butter
1/2 teaspoon white pepper
1 teaspoon cajun seasoning (I use Tony Chachere's)
1/4 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon liquid smoke (optional depending on how smokey your sausage is)
1 1/2 cups white rice
3 cups water
1 teaspoon garlic salt
2 tablespoons butter

Steps:

  • Rice:.
  • Bring water to boil, add remaining ingredients and cook on medium low for 20 minutes.
  • Beans:.
  • Melt butter, lightly brown sausage.
  • Add remaining ingredients. Simmer on medium low while cooking rice.

Nutrition Facts : Calories 1260.6, Fat 55.3, SaturatedFat 24.1, Cholesterol 123.2, Sodium 1840.9, Carbohydrate 132.6, Fiber 22.6, Sugar 1.2, Protein 58

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