Treebeards Red Beans And Rice Recipes
TREEBEARD'S RED BEANS (AND RICE)
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
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
RED BEANS AND RICE WITH SAUSAGE
This recipe was given to me by my sister. It's a hearty dish, and wonderful for the cold winter months. To make a little meatier, I cut up a small ham steak in cubes and add the cubed ham the last 20 minutes. Serve over cooked rice.
Provided by Donna Gandy
Categories Side Dish Rice Side Dish Recipes
Time 11h30m
Yield 8
Number Of Ingredients 12
Steps:
- Pick over the dried beans, and soak them in water overnight.
- The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
- Stir in the smoked sausage, simmer for 20 more minutes, and serve.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 12.2 g, Cholesterol 55.6 mg, Fat 23.6 g, Fiber 3.9 g, Protein 20.2 g, SaturatedFat 8.3 g, Sodium 1449.8 mg, Sugar 2.7 g
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Total Time 2 hrs 10 mins
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Calories 411 per serving
- Wash beans under cold, running water. Place in a heavy 5 quart pot. Cover with 2 quarts water. Let beans soak overnight. Or, cover beans with 2 quarts water, bring to boil. Reduce heat, cover and boil 2 minutes. Turn off heat and let sit 1 hour before continuing. Do not drain off water.
- Two hours before serving, add chopped onions, celery, and bell pepper to beans. With a spoon, gently push vegetables below the water line. Cover pot and bring to boil. Reduce heat and simmer for 1 1/2 hours. In a small bowl, mix all spices except bay leaves. Sprinkle on top of beans. Add bay leaves.
- Add sausage to pot and very gently stir spices and sausage into beans; do not stir more than necessary. Cover and let simmer at least 30 minutes or until beans are completely soft. Serve over hot rice with shredded cheddar cheese, and plenty of chopped green onions, if desired. Serves 6.
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