Red Beans And Rice With Chorizo Recipes

CLASSIC RED BEANS N RICE

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.

EASY RED BEANS AND RICE

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.

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.

CHORIZO AND RED BEANS RICE

Steps:

• Cook rice in a rice cooker or according to package directions.
• Saute the onion, celery, green pepper, and garlic until golden. Add the chorizo, beans, and saute for another 1-2 minutes.
• Add the rice, salt, pepper, and paprika and stir together thoroughly until heated through. Season to taste with additional salt and pepper. Garnish with cilantro or parsley.

CLASSIC RED BEANS AND RICE WITH CHORIZO

Steps:

• Soak beans overnight in about 8 cups of water and 1 tablespoon sea salt.
• In the morning, drain the beans and rinse with fresh water.
• Line your slow cooker with a liner, and add the soaked beans and 4-6 cups of water. Add the bay leaves and garlic, and cook on high for 8 hours.
• When you get home from work, heat 1½ tablespoons olive oil in a skillet and sauté the onion for about 5-6 minutes. When it is translucent, add the red bell pepper, sauté for about 3-4 minutes, and then add the skillet contents to the slow cooker.
• Sauté the chorizo in 1½ tablespoons olive oil for 4-5 minutes and remove from skillet.
• In the same skillet you used to cook the chorizo, sauté the bacon strips briefly, and then add them and the chorizo to the slow cooker. Cook on high for at least another hour while you make your brown rice.
• About 5 minutes before serving, dice the avocado, and douse with lime juice and a little sea salt.
• When the rice is done, put it around the edge of a pretty soup bowl and put the red beans and chorizo in the center. Top with the diced avocado.

RED BEANS AND RICE WITH CHORIZO

Steps:

• In a medium pot over medium-high heat, add the bacon and cook until it begins to crisp around the edges, about 6 minutes.
• Add the onion, celery, pepper and garlic and cook until vegetables are golden brown, about 10 minutes.
• Add beans and chorizo, reduce heat, cover and simmer to blend flavors, about 25 minutes.
• Heat rice according to package directions.
• Ladle beans over rice and garnish with parsley.

SPICY RED BEAN AND CHORIZO STEW

Steps:

• Place the beans in a large bowl with cold water to cover and soak for at least 4 hours or overnight; drain and rinse the beans.
• In a large, heavy frying pan, heat the oil over med-high heat.
• Add the onions, celery, and bell pepper and saute until softened and just beginning to brown, about 6 minutes.
• Add the garlic, season with salt and pepper, and cook for 1 minute.
• Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom.
• Transfer the contents of the pan to a slow cooker and stir in the drained beans, remaining 3 cups broth, the vinegar, pepper flakes to taste, bay leaves, and chorizo.
• Cover and cook on LOW setting for 6-8 hours, stirring once or twice.
• The beans should be very tender.
• Discard the bay leaves; season with salt, pepper, and Tabasco.
• If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.
• Spoon rice into shallow bowls, top with the stew and serve.

RED BEANS AND RICE

Steps:

• In a large nonstick skillet, saute the onion, green pepper and garlic in oil until tender. Add cilantro; cook and stir until wilted, about 1 minute. Stir in the beans, salt, cumin and pepper. Cover and simmer for 10-15 minutes. Serve over rice.

RED BEANS AND RICE WITH HAM AND CHORIZO

Steps:

• remove casing from chorizo and cook in frying pan, breaking it up.drain, and add to crock pot along with everything else. cook on low for at least 6 hours( the longer the better).add spices to taste.
• before serving if used a ham hock take out and pull meat off bone and add back to pot, discarding the bone.
• serve over rice or makes great burritos.