My Red Beans And Rice Recipes

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RED BEANS AND RICE



Red Beans and Rice image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 large cloves garlic, lightly crushed with the side of a knife blade and minced
1 large red onion, diced
1 stalk celery, diced
1 green bell pepper, stem and seeds removed and small diced
2 (1-pound) cans red kidney beans
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon hot sauce
2 1/2 cups chicken stock
1 cup white rice
1 tablespoon butter
1 tablespoon minced fresh cilantro leaves

Steps:

  • Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
  • Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
  • Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

MY RED BEANS AND RICE



My Red Beans and Rice image

This is the creamy red beans and rice everyone asks me to make.

Provided by Kelly Hughes

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 12h5m

Yield 6

Number Of Ingredients 16

1 pound dried red beans
3 andouille sausage links
2 tablespoons butter
2 cups minced onions
1 cup minced green bell pepper
½ cup minced celery
4 bay leaves
1 slice ham steak, cubed, or more to taste
2 tablespoons Creole seasoning, divided
7 cups chicken broth
2 tablespoons chopped garlic
1 cup tomato sauce
2 teaspoons vinegar
½ cup chopped green onions, divided
2 tablespoons chopped fresh parsley
3 cups cooked rice, or to taste

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.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 80.5 g, Cholesterol 27.4 mg, Fat 9.3 g, Fiber 21.8 g, Protein 26.8 g, SaturatedFat 3.9 g, Sodium 2123.8 mg, Sugar 7.8 g

AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white 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.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g

RED BEANS AND RICE



Red Beans and Rice image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 18

1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Steps:

  • Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
  • In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
  • Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
  • Serve over rice and garnish with green onions.

RED BEANS & RICE - MY RECIPE



Red Beans & Rice - My Recipe image

This is my personal recipe of red beans and rice. I've seen it made many many times in the kitchens of the French Quarter and in the homes of friends. This is how I like to make them. Creamy, slow cooked and full of flavor. Cooking time does not include the over night soaking of the beans. Red Beans have 7 grams of fiber per serving and are very good for you. Beans and rice together are a complete protein. (Vegan directions are included)

Provided by graniteangel

Categories     < 4 Hours

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 lb dried red beans
3 cups chicken stock
5 cups water
1 tablespoon olive oil
1 ham bone (or 3 pork chop bones with a little meat on them)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large sweet onion, chopped
4 large garlic cloves, minced
1 tablespoon creole seasoning (Tony's)
1 teaspoon Old Bay Seasoning
1 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 bay leaves
2 tablespoons fresh thyme
1/4 teaspoon dried oregano
1 teaspoon kosher salt

Steps:

  • Sort dry red beans to make sure all discolored beans and debris are removed. Rinse with cold water.
  • In a medium sized pot add your beans, 3 cups of chicken stock and 3 cups of the water.
  • Let soak at least 6 hours or over night in fridge.
  • In a large sized pot add your olive oil and turn heat to Med-High. If using pork chop bones, add to the pot and cook on both sides for about 2 minutes each. I buy pork chops with the bone in at the store in bulk when on sale, and cut the bones out leaving a little meat on them for my soups and stews. Then I freeze the boneless chops after trimming them of fat.
  • Add onions and bell peppers. Saute for about 3-4 minutes. Add garlic, creole seasoning, old bay, black pepper, cayenne and white pepper. Saute for another minute.
  • Add bay leaves, thyme, oregano, and kosher salt. Add beans from the fridge (including all liquid they soaked in), and the 2 cups of water. Now is the time to add ham bone if not using pork chop bones.
  • Stir and let come to a boil, then turn heat down to low and let simmer for at least 2 1/2 hours. I like to cook mine around 3 1/2. Or before bringing to a boil you can add to the crock pot and let cook for 6 hours on high.
  • Make sure to remove bone(s) and bay leaves before serving. Taste to make sure has enough salt, and add some to taste.
  • Serve with long grain white rice. I like to pack rice in a cup size ramekin (small cup size bowl)and then turn up side down onto plate, spooning beans around it. You can use chopped fresh parsley to garnish.
  • To really liven up your meal buy some spicy smoked sausage like andouille, slice in half length wise and grill it up to serve on the side. Good with smoked veggie sausage too.
  • I'm addicted to cheese, so I usually top mine with cheddar jack and eat with crusty whole grain bread. That's not the authentic way to eat it, but I sure do enjoy them that way.
  • To make these totally veggie, just sub vegetable stock for the chicken and omit the pork bones. I've made it for friends with both veggie sausage and smoked tofu and they really enjoy it.

Nutrition Facts : Calories 111.2, Fat 4.2, SaturatedFat 0.8, Cholesterol 3.6, Sodium 473.3, Carbohydrate 13.5, Fiber 1.5, Sugar 4.3, Protein 7.1

RED BEANS AND RICE RECIPE



Red Beans and Rice Recipe image

Delicious chunks of smoked turkey sausage turn this classic red beans and rice recipe into a hearty main dish that's perfect for busy weeknights.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 8

2 Tbsp. oil
1 medium onion, chopped
3 cans (15-1/2 oz. each) red beans, drained, rinsed
2 cans (14-1/2 oz. each) chicken broth
1/2 lb. turkey smoked sausage, cooked, chopped
1 cup water
1 tsp. crushed red pepper
2-1/2 cups instant white rice, uncooked

Steps:

  • Heat oil in medium saucepan. Add onion; cook and stir 3 min. or until crisp-tender.
  • Add beans, broth, turkey sausage, water and seasonings; mix well. Bring to boil.
  • Stir in rice; cover. Reduce heat to medium-low; simmer 10 min. or until rice is tender. Stir.

Nutrition Facts : Calories 440, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 23 g

EASY RED BEANS AND RICE



Easy Red Beans and Rice image

This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.

Provided by Paula

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 40m

Yield 8

Number Of Ingredients 11

2 cups water
1 cup uncooked rice
1 (16 ounce) package turkey kielbasa, cut diagonally into 1/4 inch slices
1 onion, chopped
1 green bell pepper, chopped
1 clove chopped garlic
2 (15 ounce) cans canned kidney beans, drained
1 (16 ounce) can whole peeled tomatoes, chopped
½ teaspoon dried oregano
salt to taste
½ teaspoon pepper

Steps:

  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.4 g, Cholesterol 35 mg, Fat 5.7 g, Fiber 7.8 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 807.8 mg, Sugar 3.7 g

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