RED BEANS AND RICE
Provided by Emeril Lagasse
Categories main-dish
Time 2h50m
Yield 8 servings
Number Of Ingredients 18
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.
AMERICAN-STYLE RED BEANS AND RICE
This is a tasty treat I taught myself to make when I was snowed in and couldn't get to the grocery store. Tasty and easy to make.
Provided by LAURENB222
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.
- Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.
Nutrition Facts : Calories 511.2 calories, Carbohydrate 101.1 g, Fat 5.1 g, Fiber 9.9 g, Protein 14.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 3.8 g
CHEF JOHN'S RED BEANS AND RICE
Any time someone asks the question, 'What exactly is soul food?' the answer should always be 'a comforting bowl of red beans and rice.' Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.
Provided by Chef John
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 3h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
- Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
- Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.
Nutrition Facts : Calories 541.5 calories, Carbohydrate 62.9 g, Cholesterol 46.4 mg, Fat 20.5 g, Fiber 10.1 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1384 mg, Sugar 3.6 g
GARLICKY GREEN BEANS
A simple sauté of fresh beans with lightly fried garlic and a touch of olive oil makes a healthy, versatile side
Provided by Sarah Cook
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 3
Steps:
- Cook the green beans in boiling water for 2-3 mins until just tender, then drain well and steam-dry for a min.
- Meanwhile, gently fry the garlic in the oil until pale golden - no further. Toss with the beans, season and serve.
Nutrition Facts : Calories 50 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein
RED BEANS AND RICE WITH GARLIC
I got this recipe from Good Housekeeping Magazine. It was a "Celeb Dish" recipe attributed to Alec Baldwin. I have not tried it yet, but it sounds good!
Provided by Mrs. Hughes
Categories White Rice
Time 11h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, place beans and enough water to cover by 2 inches.
- Cover and socak for 8 hours.
- Drain beans; transfer to 7-quart sacuepot.
- Add enough water to cover by 2 inches.
- Heat to boiling on high.
- Reduce heat to medium-low; simmer 1 1/2 to 2 hours or until beans are tender.
- Set sieve over large bowl.
- Into sieve, drain beans; reserve liquid.
- In same saucepot, heat oil on medijm-high.
- Add 2 cloves garlic and cook 3 minutes; finely chop remaining garlic and reserve.
- To saucepot, add sun-dried tomatoes, onion, paprika, ground red pepper, and beans.
- Cook 3 minutes, stirring gently.
- Add 4 cups reserved liquid and chopped garlic; heat to boiling.
- Stir rice into bean mixture.
- Cover and cook on low 25 to 30 minutes or until rice is cooked through, stirring occasionally.
- Season with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper.
Nutrition Facts : Calories 279.6, Fat 7.7, SaturatedFat 1, Sodium 731.4, Carbohydrate 46.7, Fiber 2.5, Sugar 3.1, Protein 7.6
SPINACH AND WHITE BEANS WITH GARLIC
Categories Bean Garlic Side Quick & Easy Low Cal High Fiber Low/No Sugar Spinach Fall Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, add the spinach, and cook it, stirring, until it is wilted. Add the beans, the vinegar, and salt and pepper to taste and simmer the mixture, stirring gently, for 2 minutes.
RED BEAN AND BACON SOUP
Steps:
- In a heavy kettle cook the bacon over moderately low heat, stirring occasionally, until it is crisp, transfer it to paper towels to drain, and reserve it. Pour off all but 1/4 cup of the fat and in the remaining fat cook the onion, the garlic, the bay leaf, the chili powder, the cuminseed, and the cayenne, stirring, until the onion is softened. Add the celery, the carrot, the beans, 4 cups of the broth, and 2 cups water and simmer the soup, covered, for 1 to 1 1/2 hours, or until the beans are tender. Add the tomatoes with the reserved juice and simmer the soup, covered, for 20 minutes. Discard the bay leaf and force the soup in batches through a food mill into a large saucepan. Stir in the Sherry, salt and pepper to taste, and the additional broth or water to thin the soup to the desired consistency, simmer the soup for 5 minutes, and serve it with the reserved bacon, the scallion greens, and the sour cream.
- To quick-soak dried beans:
- In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
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