AUTHENTIC LOUISIANA RED BEANS AND RICE
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
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
RICE AND RED BEANS WITH COCONUT MILK, CHILE AND GARLIC
Here's an incredibly easy one-pot vegan dish you can put together on a weeknight. For extra oomph, add more jalapeños and garlic, and don't forget to season with salt and pepper as you go. Black, or "forbidden", rice was used in the photo, but you can also use brown.
Provided by Mark Bittman
Categories beans, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Put oil in a large ovenproof pot over medium heat. A minute later, add onion, bell pepper, chile and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add beans and enough water to barely cover. Bring to a boil, then turn off heat. Use an immersion blender or a potato masher to semipurée beans in pot (leave at least half unpuréed).
- Stir in rice, coconut milk, 1/2 cup water, thyme and a good amount of salt and pepper. (If you don't want a crust to develop, cover pot.) Bake until liquid is absorbed and rice is tender, 20 to 30 minutes. Taste and adjust seasoning, then sprinkle with parsley or cilantro and serve.
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 20 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 516 milligrams, Sugar 3 grams
EASY RED BEANS AND RICE
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
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
RED BEANS AND RICE
This is my uncle Willie's recipe. He's from Mississippi but has a love for everything New Orleans. I would watch him make this dish over the holidays, so this is my memory of watching Willie all those years. And great rice? I will show you the best trick for cooking it!
Provided by JJ Johnson
Categories side-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Generously coat the bottom of a large, heavy-bottom saucepan with oil. Add the onion and cook until it begins to soften, about 3 minutes. Add the bell pepper and celery. Cook, stirring occasionally, until the vegetables soften and the onions are translucent.
- Add the garlic, smoked paprika, cayenne, oregano, basil, thyme, salt and pepper and cook, stirring, for 1 minute more. Add the beans, ham hock and broth and simmer, partially covered, for 1 hour.
- Remove the ham hock from the pan but let the beans continue to cook. When the hock is cool enough to handle, take the meat off the bone, chop it into bite-size pieces and return it to the pan.
- Add the rice to the pan along with 1 cup water if more liquid is needed. Cook, tightly covered, until the rice is tender, about 20 minutes. Serve in bowls garnished with parsley.
RED BEANS AND RICE
It took me about 7 years to perfect this recipe. I wanted to make sure it was that amazing! Red beans and rice are a staple in every New Orleans household, even if you're making them from a can. Everybody eats red beans, even if it's not Monday! I make these a little healthier by using turkey sausage and smoked turkey necks, but feel free to use smoked sausage and ham hocks. These red beans are creamy and flavorful and will transport you to New Orleans with each bite.
Provided by Food Network
Categories side-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
- For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook's Note).
- Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
- To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.
PRESSURE COOKER RED BEANS AND RICE
This is a pressure cooker spin on the New Orleans classic (though we have a slow cooker version, too, if that's more your speed). Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. "Monday red beans" are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.
Provided by Sarah DiGregorio
Categories dinner, beans, sausages, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.
- Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
- Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.
COCOA RED BEANS & RICE
I came up with this recipe when I was trying to trick my finicky daughter into eating beans. She has no idea why she finally likes beans :) but she actually eats seconds! The cocoa is just enough to make the broth rich and stimulate the part of your brain that makes chocolate so irresistible to women, but no sugar means its not sweet- trust me, you won't want to stop eating it!
Provided by Victoria Meyers @BeggarsBanquetFoodie
Categories Bean Soups
Number Of Ingredients 9
Steps:
- You can either soak the beans overnight and cook for 3 hours, or you can begin in the morning, bring beans salt and ham to a rolling boil, then reduce heat and simmer about 6 hours.
- Add spices, cocoa, and rice. Bring to a boil, then reduce heat and simmer for another 30-40 minutes to cook the rice. So easy and all done!
- A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love