Dressed Up Red Beans And Rice Recipes

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AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

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

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white 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.

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

DRESSED-UP RED BEANS AND RICE



Dressed-Up Red Beans and Rice image

This is a recipe I've adapted from the American Dry Bean Board. The original includes meat. I was able to cut it out in the interest of saving time, money, sodium, etc., and this is still a big hit around our house. The basic recipe works wonderfully when served over any kind of noodles (we particularly like soba or udon) as well as over white or brown rice. For added color and slightly different flavor, try using yellow or red bell peppers instead of green. A very versatile and adaptable recipe!

Provided by SaraStar

Categories     Rice

Time 19m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 cup onion, diced
1/2 cup green bell pepper, diced (about 1/2 medium)
1 teaspoon jalapeno pepper, minced (about 1/2 pepper)
1/2 teaspoon garlic, minced (about 1 clove)
3 tablespoons sugar
1/4 teaspoon black pepper
1 1/2 tablespoons vegetable oil
1/3 cup apple cider vinegar
1 (15 ounce) can kidney beans, drained and rinsed
2 cups kale, chopped
2 cups cooked rice

Steps:

  • Heat olive oil in a medium nonstick skillet over medium heat.
  • Add onion, bell pepper, jalapeno, and garlic to pan. Sautee for 3 minutes or until soft.
  • Stir in sugar, pepper, oil, and vinegar. Allow to come to a boil, then add beans and cook for 3 minutes or until beans are heated through.
  • Stir in kale. Cook for 3 more minutes or until kale is wilted. (The kale should still be bright green, not dull and turning brown.).
  • Divide bean mixture in half and serve each half over one cup of rice.

Nutrition Facts : Calories 707.2, Fat 19.2, SaturatedFat 2.6, Sodium 662.9, Carbohydrate 116.2, Fiber 12.3, Sugar 25.6, Protein 18.5

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