Red Bean And Rice Party Dip Recipes

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RED BEANS AND RICE FOR TWO



Red Beans and Rice for Two image

From Betty's Soul Food Collection... Ready, set, go! With 10 minutes of prep and 5 minutes of cooking, this dish is sure to warm the soul.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 2

Number Of Ingredients 11

1 teaspoon vegetable oil
1 small onion, chopped (1/4 cup)
1 small green bell pepper, chopped (1/2 cup)
1 garlic clove, finely chopped
2 cups Progresso™ red kidney beans (from 19-oz can), drained, rinsed
1/2 package (10-ounce size) frozen cut okra, thawed and drained
1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon red pepper sauce
1/4 teaspoon salt
2 cups hot cooked rice
1 small tomato, seeded and chopped (1/2 cup)

Steps:

  • Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot.
  • Serve with rice. Top with tomato.

Nutrition Facts : Calories 475, Carbohydrate 104 g, Cholesterol 0 mg, Fiber 18 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1440 mg

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 BEAN AND RICE PARTY DIP



Red Bean and Rice Party Dip image

Liven up the party with this Southwestern-style dip. Serve with tortilla chips.

Provided by Zatarain's

Categories     Zatarain's®

Time 50m

Yield 60

Number Of Ingredients 6

3 cups water
1 (8 ounce) package ZATARAIN'S® Red Beans and Rice
1 cup salsa
2 tablespoons chopped jalapeno peppers
2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese

Steps:

  • Prepare Rice Mix as directed on package, using 3 cups water instead of 3 1/4 cups.
  • Reserve 1/4 to 1/2 cup of the shredded cheese to garnish dip, if desired. Stir remaining ingredients into rice mixture. Place mixture into food processor or blender; cover. Process or blend until smooth.
  • Keep dip warm in a chaffing dish or slow cooker, if desired.

Nutrition Facts : Calories 55.1 calories, Carbohydrate 3.2 g, Cholesterol 12.2 mg, Fat 3.9 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 150.7 mg, Sugar 0.2 g

RED BEAN AND RICE PARTY DIP



Red Bean and Rice Party Dip image

Liven up the party with this Southwestern-style dip. Serve with tortilla chips.

Provided by Zatarain's

Categories     Zatarain's®

Time 50m

Yield 60

Number Of Ingredients 6

3 cups water
1 (8 ounce) package ZATARAIN'S® Red Beans and Rice
1 cup salsa
2 tablespoons chopped jalapeno peppers
2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese

Steps:

  • Prepare Rice Mix as directed on package, using 3 cups water instead of 3 1/4 cups.
  • Reserve 1/4 to 1/2 cup of the shredded cheese to garnish dip, if desired. Stir remaining ingredients into rice mixture. Place mixture into food processor or blender; cover. Process or blend until smooth.
  • Keep dip warm in a chaffing dish or slow cooker, if desired.

Nutrition Facts : Calories 55.1 calories, Carbohydrate 3.2 g, Cholesterol 12.2 mg, Fat 3.9 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 150.7 mg, Sugar 0.2 g

QUICK RED BEANS AND RICE



Quick Red Beans and Rice image

Even my kids like this hearty, stick-to-the-ribs dish. I like to add cubed leftover ham to make it a main dish. -Megan Taylor

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/3 cups uncooked rice
2-1/2 cups chopped green peppers
2 cups chopped onions
4 garlic cloves, minced
1 tablespoon olive oil
1 to 2 tablespoons Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies
1 cup water

Steps:

  • Cook rice according to package directions. Meanwhile, in a large saucepan, saute green peppers, onions and garlic in oil until tender. Add the Cajun seasoning, salt and pepper. Cook and stir for 3 minutes., Stir in the beans, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook for 5 minutes. Serve over rice.

Nutrition Facts :

RED BEAN DIP



Red Bean Dip image

To quick-soak the beans, cover them with water in a saucepan, and bring them to a boil. Remove from heat, cover, and let them stand for an hour. Red beans -- a source of cholesterol-lowering fiber -- are pureed, then topped with yogurt and caramelized onions.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield makes about 3 cups

Number Of Ingredients 11

8 ounces dried kidney beans (scant 1 1/2 cups)
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 bay leaf
1 whole cinnamon stick
1/2 teaspoon coarse salt
2 teaspoons extra-virgin olive oil
1 medium onion, halved and very thinly sliced
1/3 cup plain nonfat yogurt, preferably Greek-style
4 cups baked blue corn chips (10 ounces)

Steps:

  • Cover beans with at least 2 inches of water in a large bowl. Cover loosely, and let soak overnight at room temperature.
  • Drain beans; transfer to a medium saucepan. Add stock, herbs, spices, and salt. Bring to a boil, then reduce heat to medium-low. Simmer beans until tender, 15 to 20 minutes. Drain beans; reserve cooking liquid. Discard bay leaf and cinnamon stick. Let liquid cool completely.
  • Heat oil in a medium skillet over medium-high heat. Add onion; reduce heat to medium. Cook, stirring occasionally, until caramelized, about 25 minutes.
  • Pulse beans and 1/2 cup cooking liquid in a food processor until smooth. Add more cooking liquid if needed to reach desired consistency. Transfer to a serving bowl. Top with yogurt, then onions. Serve with chips. Dip can be refrigerated in an airtight container up to 3 days.

Nutrition Facts : Calories 211 g, Fat 3 g, Fiber 7 g, Protein 9 g, Sodium 359 g

DUTCH OVEN RED BEANS AND RICE



Dutch Oven Red Beans and Rice image

This Dutch oven red beans and rice recipe is a great one-pot meal. It's one of my husband's favorites and it uses simple ingredients, so it's been a go-to recipe in our house for years. -Janice Conklin, Stevensville, Montana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 celery ribs, sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 package (14 ounces) smoked turkey sausage, sliced
1 carton (32 ounces) reduced-sodium chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1-1/4 cups uncooked converted rice
1/3 cup tomato paste
1 bay leaf
1-1/2 teaspoons Cajun seasoning
1/4 teaspoon cayenne pepper
Hot pepper sauce, optional

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add celery, onion and green pepper; cook and stir until crisp-tender, 3-4 minutes. Add sausage; cook until browned, 2-3 minutes., Stir in broth, beans, rice, tomato paste, bay leaf, Cajun seasoning and cayenne pepper. Bring to a boil; reduce heat. Simmer, uncovered, until rice is tender and liquid is absorbed, 15-20 minutes, stirring occasionally. Discard bay leaf. If desired, serve with pepper sauce.

Nutrition Facts : Calories 347 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 1272mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 5g fiber), Protein 22g protein.

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