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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 & 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

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

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

TREEBEARD'S RED BEANS (AND RICE)



Treebeard's Red Beans (And Rice) image

This recipe is quite a favorite at Treebeards' restaurant in Houston. It's posted in response to a request. Cooking time does not include the pre-soak or pre-boil time. To make it South Beach friendly, substitute low fat turkey smoked sausage for the regular smoked sausage, and serve with brown rice.

Provided by PanNan

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb dried red kidney beans
2 quarts water
2 medium onions, chopped
2 stalks celery, with leaves, chopped
1/2 large bell pepper, chopped
2 1/2 teaspoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 1/4 teaspoons garlic powder
3/4 teaspoon cayenne pepper
2 bay leaves
1 lb smoked sausage, cut in 1/2-inch slices

Steps:

  • Sort and wash red beans. In a large soup pot, add 2 qrts cold water and red beans. Let soak overnight. (To speed up the process, you can bring them to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step.) DO NOT DRAIN WATER!
  • Add onions, celery, and bell pepper to beans and bring to a boil. Cover, and reduce heat to simmer about 1 1/2 hours, or until beans are soft. DO NOT STIR MORE THAN NECESSARY.
  • Stir in seasonings and sausage. Simmer 30 minutes more.
  • Meanwhile cook a pot of rice, and serve the beans over the hot cooked rice, garnished with shredded cheddar cheese and chopped green onion.
  • Note: Don't stir more than necessary - you don't want mushy beans. If you want thicker beans, remove the lid during the last 30 minutes of cooking time, or remove 1/2 cups of the beans and mash them before returning to the pot.

Nutrition Facts : Calories 351.7, Fat 21.9, SaturatedFat 7.2, Cholesterol 46.3, Sodium 1620.2, Carbohydrate 22.5, Fiber 6.8, Sugar 3.1, Protein 16.4

NEW ORLEANS STYLE RED BEANS & RICE



New Orleans Style Red Beans & Rice image

Over the years, (I would like to think that) I have mastered this New Orleans Favorite. After watching my mom cook red beans & rice for many years, I now cook them for my husband, his family, my co-workers, and friends. I apologize, up front, for the absence of certain measurements, but as you know, when cooking, sometimes we just eyeball it and then perform a taste test later. NOTE: I cook white beans the same way.

Provided by CookingInNewOrleans

Categories     Beans

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb kidney bean (I only use Camelia, however, I know that it is hard to find outside of New Orleans)
1 medium onion (chopped)
4 -5 garlic cloves (minced)
2 tablespoons margarine
seasoning salt (to taste, I use McCormick Season-All)
salt (optional)
pepper (to taste)
parsley flakes (approximately 1-2 tbsp)
8 bay leaves
1 lb smoked sausage, cut into 1 inch pieces (I prefer Cavanaugh or Hillshire Farms)
1 lb ham, cubes
water
1/2 cup margarine (I use Imperial)

Steps:

  • Rinse beans (optional: soak overnight or for several hours prior to cooking, in order to avoid possible gas effects that sometimes result when eating beans).
  • After rinsing, place the beans in the stock pot and fill 3/4 full of water. (The water will reduce as the beans cook). Bring to a boil.
  • After the water comes to a boil, saute chopped onions and garlic in approximately 2 tablespoon of margarine, then add it to the beans. Lower heat to med-high and cook for approximately one hour.
  • Add remaining seasoning, including seasoning salt, (optional) salt, pepper, parsley flakes, and bay leaves. Cook for another hour on med-high. Throughout cooking, add boiling water (and additional seasoning) to the pot, if the liquid reduces too much. Stir occasionally.
  • Next -- this is the "magical step" -- add 1 stick of butter and cook for another hour on med-high, stirring occasionally. Watch the heat and adjust accordingly to avoid scorching your beans.
  • Heat the ham and smoke sausage pieces in the microwave and add to the pot of beans. I like to heat the meat, so that my beans will continue cooking at its current temperature.
  • Continue to cook on medium to medium-low, as the beans thicken. Stir occasionally. NOTE: I stay pretty close to my pot when cooking beans, so I can make sure they don't begin to stick.
  • Serve over rice -- perhaps, add a piece of cornbread and ENJOY!

Nutrition Facts : Calories 648, Fat 47.8, SaturatedFat 13.4, Cholesterol 90.9, Sodium 2730, Carbohydrate 15.4, Fiber 3.6, Sugar 2.2, Protein 38.2

RED BEANS AND RICE (VEGETARIAN)



Red Beans and Rice (Vegetarian) image

Make and share this Red Beans and Rice (Vegetarian) recipe from Food.com.

Provided by Tallbirdmace

Categories     Beans

Time 51m

Yield 2 serving(s)

Number Of Ingredients 11

1 (16 ounce) can red kidney beans (including liquid)
4 tablespoons butter
1/4 red onion, finely chopped
1/4 teaspoon garlic salt
1 tablespoon liquid smoke
1 teaspoon salt
3 teaspoons fresh ground black pepper
1/4 teaspoon red pepper flakes
1 teaspoon paprika
0.5 (16 ounce) can red kidney beans (including liquid)
2 cups cooked brown rice (quick cooking version is fine)

Steps:

  • (RECIPEZAAR DOESN'T RECOGNISE LIGHT RED BEANS!).
  • Cook the brown rice. Add the 1/2 can of light red beans (including liquid) to the cooked rice and set to one side.
  • Melt the butter and add all the remaining ingredients (excluding the rice with 1/2 can of beans).
  • Simmer the bean mixture for 45 minutes.
  • Stir every 10 mins or so and mash the light red beans with the back of a wooden spoon (you don't have to mash them all, just be sure to give those beans a good mashing!).
  • After 45 mins remove from the heat and add the cooled cooked rice and the additional 1/2 can of beans mixture.
  • Stir it all together until the rice is warmed through again and serve.
  • Reheats really well if you would like to make this ahead of time.
  • Serves 2 as a main course or 4 as a side.

Nutrition Facts : Calories 871.7, Fat 26.6, SaturatedFat 15.2, Cholesterol 61.1, Sodium 1337.3, Carbohydrate 127.6, Fiber 30.2, Sugar 1.9, Protein 34.9

THE VERY BEST RED BEANS AND RICE



The Very Best Red Beans and Rice image

After trying many red beans and rice recipes, I've settled on this one. It's one of the best, in my humble opinion, although I am sure it's not super authentic since I use bacon instead of tasso or ham hocks. It's loosely adapted from Emeril's Red Beans and Rice (the non "New Orleans style" recipe) on foodnetwork.com. The original, more authentic recipe can be found here: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html

Provided by sbjanda

Categories     One Dish Meal

Time 3h

Yield 1 large pot, 8 serving(s)

Number Of Ingredients 17

1 lb dried red beans, rinsed and sorted over
5 pieces pepper bacon
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1/2 teaspoon fresh ground black pepper
1 pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley (optional)
2 teaspoons fresh thyme
1/2 lb smoked or fresh andouille sausage
3 tablespoons chopped garlic
10 cups chicken stock or 10 cups water
1 teaspoon apple cider vinegar or 1 teaspoon red wine vinegar
salt
4 cups cooked white rice
1/4 cup chopped green onion, garnish

Steps:

  • Cover the beans with ample water and soak overnight. Rinse beans and set aside.
  • In a large pot, cook the bacon until done. Remove the bacon slices and set aside to cool. Reserve the bacon grease for the next step.
  • Reduce heat to medium. Add yellow onions, celery and green bell peppers. Season with the pepper and cayenne and cook until vegetables start to become translucent, about 5 minutes,.
  • Add the bay leaves, parsley and thyme. If you are using fresh andouille, add now and brown (about 4 more minutes). If using smoked (pre-cooked) sausage, wait until step 7.
  • Add the garlic and cook for another minute.
  • Add water/stock, beans, and reserved bacon (chopped) and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally 1 and a half hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
  • Add smoked sausage (if not already added in step 3). Adding this later, keeps it from overcooking and getting too tough. Cook another 30 minutes or until beans become tender and start to thicken.
  • 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. Cook until the beans are tender and creamy, about 15 to 20 minutes. Add vinegar and stir. Add salt to taste.
  • Remove from the heat and serve over rice with green onions as a garnish.

Nutrition Facts : Calories 388.8, Fat 14.2, SaturatedFat 4.6, Cholesterol 28.6, Sodium 826.9, Carbohydrate 45.9, Fiber 1.4, Sugar 6.9, Protein 19

RED BEANS & RICE



Red Beans & Rice image

Posted for ZWT 2006. Recipe comes from Justin Wilson's Louisiana Homegrown Cookin. Red beans and rice is the traditional Monday dish in New Orleans. Cooking time includes soaking time.

Provided by Galley Wench

Categories     One Dish Meal

Time 10h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb small dried red beans
3 quarts water
1 cup dry red wine
3 large onions, chopped
1 tablespoon minced garlic
1/2 cup chopped fresh parsley
1/2 cup chopped green onion
1/2 teaspoon crushed dried mint
1/4 cup oil or 1/4 cup bacon drippings
1/2 lb ham bone, and scraps
8 -10 cups meat stock
1 teaspoon salt (to taste)
1 teaspoon louisiana hot sauce (to taste- I like lots) or 1 teaspoon cayenne pepper (to taste- I like lots)

Steps:

  • Prepare the beans the night before. Clean and pick through the beans.
  • Rinse several times in water to clean.
  • In a large mixing bowl, combine the beans, with enough water to cover by 1 inch, the wine, onions and garlic, parsley, green onions and mint.
  • Soak overnight covered in the refrigerator.
  • The next morning, in an 8 quart pot, saute the ham bone and scraps in the bacon drippings.
  • Pour the bean mixture (including all the water and seasoning) into the pot.
  • Add enough meat stock to cover the beans by 2 inches.
  • Reduce heat when it comes to a boil.
  • Cover and simmer for 2 hours or until tender, stirring occasionally so the beans won't stick and burn.
  • Season to taste with salt and hot sauce.
  • To thicken, remove one cup beans and place in blender and puree.
  • Return them to the pot and stir.
  • Serve over cooked rice with chopped onions and hot sauce.

Nutrition Facts : Calories 130.4, Fat 7.2, SaturatedFat 1.1, Sodium 323, Carbohydrate 9.8, Fiber 1.1, Sugar 2.8, Protein 3.2

WILLIE'S NEW ORLEANS RED BEANS & RICE



Willie's New Orleans Red Beans & Rice image

I got this from a young bachelor who used to make this one day and eat on it for several days. I just had to try it. DH & I loved it and it has become a staple at my house. You can lower the heat by using smoked sausage instead of andouille.

Provided by Mysterygirl

Categories     Stew

Time 7h1m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb dried red beans, that have soaked over night in 7 cups of water
1 green pepper, chopped
1 medium onion, chopped
3 celery ribs, chopped
3 garlic cloves, chopped
1/2 lb andouille sausage, sliced
3 tablespoons creole seasoning
hot cooked rice

Steps:

  • Place all but rice into a 4 qt slow cooker.
  • Cook, covered at HIGH 7 hours or until beans are tender.
  • Serve with hot cooked rice.
  • Note: Willie adds 2T baking soda into the pot just before it is done to reduce the gas in the beans, but be careful that you don't overflow the pot like my DH did.

RED BEANS & RICE WITH TVP



Red Beans & Rice With Tvp image

This is from Bob's Red Mill. I like to use TVP now and again, it has a good amount of protein and iron in it, and it's such a versatile product. This involves dried beans so plan ahead or sub tinned. This is also a no-fat recipe (zero oil). I halved the original recipe as it made a whole heck of a lot. Adjust the chili powder based on the type you are using. (Prep time doesn't include over night soaking).

Provided by magpie diner

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup dried kidney beans (or sub pinto beans)
1 large onion, diced
3 fresh garlic cloves, smashed
1 quart boiling water
1/2 cup brown rice, dry (basmati or short grain)
1 cup textured vegetable protein, TVP
1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon sea salt

Steps:

  • Soak the beans in plenty of water overnight. Drain and rinse well.
  • Cook the soaked beans in a large pot with the onion, garlic and boiling water.
  • In a separate pot, cook the brown rice according to package directions.
  • After beans have cooked 45 minutes, add TVP, chili powder and cumin. Continue cooking until beans are tender, about 20-30 more minutes.
  • Most of the liquid should have cooked into the beans and TVP. Add salt to taste.
  • Mix the cooked rice with the cooked beans, add a pinch of cayenne or hot sauce if desired.

Nutrition Facts : Calories 128.7, Fat 1.6, SaturatedFat 0.3, Sodium 348.4, Carbohydrate 25.8, Fiber 2.6, Sugar 2, Protein 4.9

CARIBBEAN RED BEANS AND RICE



Caribbean Red Beans and Rice image

Easy weeknight meal of red beans and rice. The coconut milk and jalapeno give it the flavor you will crave. This recipe is an Art Smith recipe. My family voted it a definite keeper!

Provided by lisar

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
1 onion, minced
1 jalapeno pepper, seeded and minced
2 cups basmati rice, uncooked
1 (15 ounce) can red beans, drained and rinsed
1 1/2 cups coconut milk
1 cup chicken broth
1 sprig fresh thyme
salt and pepper

Steps:

  • In a large saucepot, over medium-high heat, add the olive oil and onion and cook until soft, then add the jalapeno pepper.
  • Add the rice and cook for 5 minutes.
  • Add the beans, coconut milk and chicken broth and bring to a boil.
  • Reduce the heat to low, and add the thyme and salt and pepper.
  • Cook until the broth and coconut milk are reduced, about 25 minutes.

Nutrition Facts : Calories 637, Fat 19, SaturatedFat 12.5, Sodium 156.9, Carbohydrate 105.2, Fiber 7.2, Sugar 39.9, Protein 12.9

CRESCENT CITY RED BEANS & RICE (CROCK-POT)



Crescent City Red Beans & Rice (Crock-Pot) image

I grew up working in our family restaurants around New Orleans, which is known as "The Big Easy" or "The Crescent City" (due to the shape of the Mississippi River which runs through the heart of this southern city). Like most mom & pop places, we always served Red Beans & Rice on Monday. Always! I've changed the restaurant version a bit to reflect the fact that I use my Crockpot now. I hope you enjoy these yummy beans as much as I did growing up and as my own family now does. Serve over hot, fluffy white rice and a warm piece buttered and grilled French Bread with a side salad or bowl of coleslaw. Sweet iced tea rounds this awesome southern dish off quite nicely.

Provided by A Good Thing

Categories     Beans

Time 6h25m

Yield 6 , 6 serving(s)

Number Of Ingredients 18

1 lb dried kidney beans, I prefer the pink ones to the dark red ones
1 ham hock (optional)
4 garlic cloves, chopped
1 teaspoon black pepper, fresh ground
1 tablespoon chicken stock, powdered
1 teaspoon garlic salt
1 teaspoon dried chipotle powder, I use one Knorr mini cube (optional)
1 teaspoon liquid smoke (optional)
2 -3 bay leaves
1 onion, chopped
1 bell pepper, chopped
1 tablespoon butter
1 -2 tablespoon salt, according to your taste
1 -2 teaspoon cajun seasoning, Tony Cacheres and Zatarains brand are both very good
1/4 cup butter
1 teaspoon Tabasco sauce, Chipotle flavored is really nice
2 tablespoons cornstarch or 2 tablespoons cornflour
1 lb smoked sausage

Steps:

  • These directions are long because I am covering the method quite thoroughly for new-comers. (-;.
  • SOAK BEANS: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.
  • A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) - this is the water I will use to cook my beans.
  • PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.
  • COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.
  • QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.
  • COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.
  • ONCE COOKED: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.
  • ADD: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.
  • NOW: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover.
  • RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.
  • COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.
  • SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do.
  • SERVE with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea.
  • ENJOY!
  • EDIT - December 2016 - I'd like to address the review comments regarding mashing your beans to thicken them. The reason I don't do that is because I don't want to lose any of my beans, though I do that if I make a double batch. These freeze so well (without rice). Also, for re-heating, I put beans in a pot on the stove (medium/low) and add small amounts of water to thin them out a bit. They are much better juicy! The beans are very forgiving but they do need that added moisture when being re-heated. And I'd also like to say I am so humbled by all the comments - a BIG thank you to everyone who has reviewed these humble red beans!

Nutrition Facts : Calories 367.7, Fat 31.5, SaturatedFat 13.2, Cholesterol 71.8, Sodium 1889.7, Carbohydrate 9.7, Fiber 0.9, Sugar 2, Protein 13.1

JAMAICAN STYLE PEAS AND RICE (RED BEANS AND RICE)



Jamaican Style Peas and Rice (Red Beans and Rice) image

I love this recipe! My first time making red beans and rice in 2003 and it was perfect! I've never used the pepper and I also used extra seasonings like garlic powder etc. I use the canned beans because dried beans take so long to cook!! My kids can't wait that long! :-) This is great with a stew or a curry, like chicken or goat. Whenever I bought a stew or a curry from the Jamaican restaurants back home, they automatically came with this rice. If you eat it on it's own, it may seem a bit plain.

Provided by byZula

Categories     Rice

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups dried red kidney beans
1 garlic clove, crushed
4 cups water
salt, to taste
2 cups coconut milk
fresh ground pepper, to taste
1 small onion, minced (optional)
1 scallion, chopped
1 sprig fresh thyme
1 fresh hot pepper
2 cups uncooked rice

Steps:

  • Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours.
  • Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper.
  • Bring to a boil, remove the hot pepper. Then add the rice and stir.
  • Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot as a side dish.
  • * Can use 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed.

EASY RED BEANS & RICE WITH SAUSAGE



Easy Red Beans & Rice With Sausage image

This recipe is a one dish meal. It's so easy to throw together and the cooking time just depends on the kind of rice you use. The flavor is great and this is easy to modify should you need to.

Provided by T-Logan

Categories     One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb smoked sausage
1 (14 ounce) can dark red kidney beans
1 (14 ounce) can light kidney beans
2 cups chicken broth (seasoned is best)
1 cup water
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/2 cup celery
2 tablespoons cayenne seasoning
2 teaspoons louisiana hot sauce, to taste
1 cup white rice (instant or not) or 1 cup brown rice (instant or not)

Steps:

  • Cut sausage into 1/2 inch pieces.
  • Lightly brown.
  • Add vegetables.
  • Simmer 5-7 minutes.
  • Add remaining ingredients and bring to a boil.
  • Reduce to simmer, cover with a tight fitting lid, and cook until rice is done.
  • **NOTE** The cayenne seasoning mentioned is NOT straight cayenne pepper. Try one of the seasonings such as Tony Cachere's or Emeril's cajun seasoning. Sorry for any miscommunication.

Nutrition Facts : Calories 510.2, Fat 22.8, SaturatedFat 7.4, Cholesterol 46.3, Sodium 1125.7, Carbohydrate 52.6, Fiber 9.9, Sugar 3.6, Protein 22.4

RED BEANS AND RICE, I DARE YOU



Red Beans and Rice, I Dare You image

I call this Red Beans and Rice I Dare you because I dare anyone to tell the difference between this recipe and Popeyes famous red beans and rice. And what's really surprising is how easy it is to make using only a minimal amount of ingredients....my guess is, you'll love it. When I first tried to duplicate Popeyes red beans and rice it took several tries, because I was making it more complicated than I needed, one thing, it does take awhile to cook, but oh so worth it...the final result is, you'll be making it often.

Provided by Pureyum

Categories     Beans

Time 4h15m

Yield 4-6 cups, 8-10 serving(s)

Number Of Ingredients 9

3 (15 1/2 ounce) cans pinto beans (Drained)
2 cups beef broth
1 lb smoked summer sausage, skin removed (preferrebly a butcher shop smoked summer sausage)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons salt
1 teaspoon ground pepper
1/4 teaspoon cayenne pepper
1 cup long grained white rice (makes 3-1/2 cups prepared)

Steps:

  • Cut summer sausage into 2" inch cubes, combine sausage, 2 cans Pinto beans, beef broth, garlic powder, onion powder, salt, pepper and cayenne in a 2 qrt. sauce pan. Bring to boil.
  • Cover and continue boiling on meduim heat stirring occasionally until beans become soft, about 45 minutes to an hour.
  • Remove from heat. Remove sausage chunks -- all the flavor will be boiled out of the sausage, so I use them for another recipe to fallow later.
  • Return pan to stove, add third can of Pinto beans, cover and let simmer on low for about 3 hours.
  • After 1-1/2 hrs, using a good masher, mash beans to a desired consistency, but don't mash all of them. Once you've reached a preferred consistency and juices are absorbed, just stir occasionally for the next 1-1/2 hours. to keep from scorching.
  • Taste your creation, if you should feel there isn't enough smoke flavor you can always add a few drops of liquid smoke but not too much, I've always found liquid smoke tastes fake and can be overwhelming.
  • The trick to good red beans and rice is to allow a long slow simmering, that's why the three hours, I've actually let is simmer for as much as 5 hours. You can expirement with it as you go. Add to prepared rice and enjoy.

Nutrition Facts : Calories 531.5, Fat 18.6, SaturatedFat 6.7, Cholesterol 42.1, Sodium 1320.1, Carbohydrate 64.5, Fiber 15.5, Sugar 1.3, Protein 26.8

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