Cajun Red Beans And Rice Recipes

CAJUN RED BEANS AND RICE

Steps:

• Place kidney beans in large pot. Add enough water to pot to cover beans by 2 inches. Bring to boil. Remove pot from heat. Cover and let beans stand 1 hour to soften. Drain. Return beans to same pot. Add 7 cups water and chicken broth. Bring to boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Drain beans, reserving 2 cups of cooking liquid.
• Heat vegetable oil in heavy large skillet over medium-high heat. Add 2 cups onions and saute' until beginning to soften, about 4 minutes. Add sausage, bell pepper, celery, and garlic. Reduce heat to medium and saute' until vegetables are tender, about 10 minutes. Stir in beans, reserved 2 cups cooking liquid, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne. Reduce heat to low; simmer until liquid thickens slightly, about 15 minutes.
• Meanwhile, combine remaining 2 3/4 cups water, rice, butter, bay leaf, thyme, and remaining 1/2 cup chopped onion, 1 teaspoon salt and 1/4 teaspoon black pepper in a large saucepan. Bring to simmer over high heat. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand covered 10 minutes.
• Spoon kidney beans into bowls. Top with rice and serve.

CAJUN RED BEANS AND RICE

Steps:

• Translation:.
• Wash dried beans.
• Remove any foreign matter, such as stems, etc.
• Place in a large 4 to 6 quarts (4 to 6-liter) saucepan or Dutch oven. Add 4 to 5 quarts (4 to 5 liters) water, ham, onion, garlic and seasonings. Simmer slowly for about 3 hours until beans are soft and gravy is thick.
• To Serve: Cook up some rice. Warm red bean soup in oven, on the stove top or in the microwave until nice and warm. Serve over cooked rice, with Tabasco sauce if you like it hot.

RED BEANS AND RICE

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.

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.

CAJUN STYLE RED BEAN AND RICE SOUP

Steps:

• In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
• Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
• Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
• Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

CAJUN RED BEANS

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from the heat; cover and let stand for 1 hour., Drain and rinse beans, discarding liquid. Return beans to Dutch oven. Add the ham bone, water and salt. Bring to a boil. Reduce heat; simmer, uncovered for 1 hour., Remove ham bone, when cool enough to handle, remove meat from bone and discard bone. Set meat aside. To the bean mixture, add the onions, green pepper, parsley, tomato sauce, garlic, Worcestershire sauce, pepper, cayenne, oregano, thyme and hot pepper sauce. Cook on low for 1 hour., Add sausage and reserved ham; cook 30 minutes longer or until heated through, stirring occasionally. Serve over rice.

CAJUN RED BEANS AND RICE

Steps:

• In 2-quart saucepan, heat rice and sauce mix, water and sausage to boiling. Reduce heat to low. Cover; cook about 25 minutes, stirring occasionally, until rice is tender.
• Stir in beans; heat 1 minute. Let stand 5 minutes. Fluff rice. Garnish with onion.