Red Beans And Rice Weeknight Recipes

Red Beans and Rice image

Provided by Emeril Lagasse

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.

Weeknight Red Beans and Rice image

Provided by PanNan

Categories Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 cups raw long grain rice (or brown rice)
1 tablespoon canola oil (or butter)
2 3/4 cups water
1 medium onion, diced
1 bell pepper, diced
3 stalks celery, diced
2 tablespoons canola oil (or butter)
1 lb smoked turkey sausage, sliced
1/2 teaspoon red cayenne pepper (or to taste)
1 teaspoon cajun seasoning
1 bay leaf
1 teaspoon minced garlic
1 can diced tomato
2 cans red beans (or kidney beans)
salt, pepper and hot sauce to taste

Steps:

Heat 1 tbsp oil or butter in medium non-stick pan (that has a lid).
Add rice and stir in the hot oil until most of the kernels are opaque.
Add water and bring to a boil.
Reduce to a simmer, cover, and cook for 15 minutes.
(If using brown rice, increase water and cooking time slightly) Meanwhile dice vegetables.
Heat 2 tbsp oil or butter in a large non-stick pan or Dutch oven.
Add the diced onion, bell pepper, celery and garlic.
Saute until tender.
Add the sliced turkey smoked sausage and saute until heated through and slightly browned.
Add pepper, seasoning and bay leaf.
Continue to stir and saute for about three minutes.
Add diced tomatoes and canned beans (do not drain).
Add salt, pepper and hot sauce to taste.
Simmer about 15 minutes, then remove bay leaf.
Place about 3/4 cup rice in the bottom of a soup bowl.
Cover with red bean mixture.
Serve with French bread and pass more hot sauce.