Bourbon Street Red Beans And Rice Dip Recipes

RECIPES

Steps:

• Cook diced bacon in 3-quart saucepan over medium-high heat, until crisp, stirring occasionally. With slotted spoon, remove bacon to plate.In drippings remaining in skillet, cook onion and garlic, about 5 minutes until softened. Stir in rice; cook 2 minutes, stirring constantly. Add chicken broth, TABASCO® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes.Add red and yellow bell peppers, red beans and bacon. Cook 5 minutes longer or until rice is tender. To serve, stir in scallions.

BOURBON STREET RED BEANS AND RICE DIP

Steps:

• Bring the Southern flavors of New Orleans straight from Bourbon Street to your kitchen by making this Red Beans and Rice dip. With the help of our Mahatma® Red Beans and Rice Mix - this recipe is easier than any other appetizer you've cooked before and makes for a fast clean-up as well. So if you're looking for a hassle-free way to satisfy your guests, this is just the recipe for you!
• Step 1 Prepare the Mahatma® Red Beans and Rice Mix according to package directions.
• Step 2 Add in your salsa of choice and chopped cilantro.
• Step 3 Serve as a dip with your choice of chips or veggies.

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.

BOURBON STREET RICE AND BEANS

Steps:

• Cook diced bacon in a 3-qt saucepan over medium-high heat until crisp, stirring occasionally. With slotted spoon, remove bacon to plate.
• Add onion and garlic to skillet. Cook until softened, about 5 minutes, stirring frequently.
• Stir in rice; cook 2 minutes, stirring constantly.
• Add broth, Tabasco sauce and salt. Bring to boil over high heat. Reduce heat to low; cover and simmer 15 minutes.
• Add red and yellow bell peppers, red beans and bacon. Cover; cook 5 minutes longer or until rice is tender.
• Stir in green onions and serve.