Charishmas Aromatic Microwave Red Beans Rice Recipes

RED BEANS AND RICE

Steps:

• In just 4 simple steps you can enjoy this Red Beans and Rice dish made with sautéed green pepper and onion, red kidney beans, white rice and Cajun seasoning simmered in beef broth. Step 1
• Melt butter in a large skillet over medium heat. Add bell peppers and onions; cook and stir until crisp-tender. Step 2
• Add beans, broth and seasoning; stir. Bring to a boil. Step 3
• Stir in rice and cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork. Serve with pepper sauce, if using. Recipe Tip To turn this dish into a quick, complete meal, add 2 cups of diced ham or cooked sausage at the same time as the broth.

HEALTHY RED BEANS AND RICE

Steps:

• Put red beans in a large pot with enough water to cover by several inches. Soak 8 hours to overnight.
• Drain and rinse beans. Pour hot water into the pot. Add beans, sausage, onions, bell pepper, celery, cayenne pepper, salt, and bay leaf to the pot; stir. Place pot over medium heat, put a cover on the pot, and cook, stirring frequently, for 30 minutes.
• Reduce heat to medium-low and continue cooking at a simmer until the beans are tender, about 30 minutes more. Remove and discard bay leaf before serving.

MAMA'S RED BEANS & RICE

Steps:

• Speed soak kidney beans by covering with water and bringing to rolling boil for 2-5 minutes. Cover, remove from heat, and let sit for an hour.
• Render fat from bacon or ham to coat bottom of dutch oven OR use about 2 Tabelspoons oil to brown andouille sausage.
• Once sausage is browned, remove from pan and set aside.
• In fat left over from sausage, saute onions, celery, carrots, and bell pepper until translucent and beginning to brown scraping up the fond from the sausage.
• Add the garlic and cook for an additional 2-3 minutes. DO NOT let the garlic burn!
• Add ham hocks and ham bone to the pot and cover with water.
• Bring to boil and simmer, covered, for 2 hours.
• Mix together in small bowl salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, thyme, and paprika; set aside.
• Once ham is falling off the bone and ham hocks are beginning to fall apart, remove about 2 cups of water/stock from the pot.
• Remove the bones and return the meat to the pot.
• Drain what liquid is left from the beans and dump beans into the ham and stock mixture.
• Dump browned andouille sausage into ham, bean, and stock mixture.
• Add spice mixture and bay leaves to the pot and mix in well.
• Cover and simmer for 1-2 hours.
• While simmering the beans, cook your favorite rice. You'll need at least 3-4 cups. My family really likes rice so I usually double that.
• Remove the bay leaves and any bone or skin pieces from ham hock.
• When ready to eat, if there still seems to be too much liquid on the beans, just ladle the excess liquid off. (I find that some days are just more humid and there's a lot of liquid, and some days there's hardly any.).
• Serve meaty bean mixture over the top of hot rice.
• If desired, use some good hot sauce on top. Enjoy!

MY RED BEANS AND RICE

Steps:

• Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice.
• Heat butter in a skillet over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add sausage, ham, and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned, about 10 minutes. Stir drained beans into sausage mixture.
• Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
• Stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher. Simmer, uncovered, until thickened and beans are tender, about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.