HEALTHY RED BEANS AND RICE
If you want real Cajun, you have to try red beans and rice. Often, this simple dish is loaded with fat and sodium. Try this reworked recipe that everyone loves! No one will ever know it's the 'healthy' version! My daughters LOVE this!
Provided by Dale Tadlock
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 9h10m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 57.1 g, Cholesterol 26.7 mg, Fat 2.8 g, Fiber 19.8 g, Protein 27.7 g, SaturatedFat 0.8 g, Sodium 872.4 mg, Sugar 6 g
HEARTY BEANS AND RICE
Filling, fast-fixing and fabulous flavor make this hefty dish sure to become a family favorite. -Barbara Musgrove, Fort Atkinson, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in the beans, tomatoes, corn, water and salt. Bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand, covered, for 5 minutes.
Nutrition Facts : Calories 376 calories, Fat 9g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 647mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges
HEARTY RED BEANS AND RICE
I take this dish to many potlucks and never fail to bring home an empty pot. I learned about the mouthwatering combination of meats, beans and seasonings while working for the Navy in New Orleans. If you want to get a head start, cover the beans with the water and let them soak overnight. Drain them the next day and continue with the recipe as directed. -Kathy Jacques, Summerfield, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened. , Drain beans, discarding liquid. Add the garlic salt, Worcestershire sauce, hot pepper sauce and water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Meanwhile, in a large skillet, saute ham and sausage until lightly browned. Remove with a slotted spoon to bean mixture. Saute onion and celery in drippings until tender. Add minced garlic cloves; cook 1 minute longer. Add to bean mixture. Stir in tomato sauce and bay leaves. Cover and simmer for 30 minutes or until beans are tender. , Discard bay leaves. Measure 2 cups beans; mash and return to the bean mixture. Stir in the parsley, salt and pepper. Serve over rice.
Nutrition Facts : Calories 276 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 1149mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 8g fiber), Protein 18g protein.
RED BEANS AND RICE
Steps:
- Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.
- Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.
- Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
SUNNY'S EASY RED BEANS AND RICE
Provided by Sunny Anderson
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add the olive oil and sausage to a Dutch oven over medium heat. Cook, stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3 to 5 minutes. Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grinds of black pepper (more than usual!). Cook, stirring, until the veggies are tender and the celery and onion are translucent and beginning to brown, 3 to 5 minutes. Stir in the beans and their liquid, garlic and ham hock.
- Add 1 cup water and bring to a boil. Lower to a simmer, then cover and cook until the beans are very tender, about 30 minutes. Serve over white rice with a shake of hot sauce.
PERFECT RED BEANS AND RICE
Make and share this Perfect Red Beans and Rice recipe from Food.com.
Provided by Penny Stettinius
Categories One Dish Meal
Time P1DT5h
Yield 30 serving(s)
Number Of Ingredients 17
Steps:
- In a very large mixing bowl (or a 12-quart non-reactive pot, or two 6- to 8-quart pots), combine all ingredients except ham, sausage and rice. Cover and refrigerate for 24 hours.
- When ready to cook, place all in a pot with the ham and sausage.
- Bring to a boil, then lower heat, cover, and strongly simmer (preferably without skimming), for 1 hour; stir as needed to keep beans from sticking.
- Reduce heat and slowly simmer, covered, between 2 and 4 hours, or until mixture is very thick and beans are tender.
- During the slow-simmering process, stir frequently, especially toward end of cooking time, adding more water to pot only if dish seems too dry.
- About 1 hour before done, periodically mash some of the beans with a potato masher, scraping pan bottom clean after each mashing; try to mash about 40 percent of the beans.
- Serve immediately over rice or, preferably, let beans cool and refrigerate overnight.
- Reheat for serving.
Nutrition Facts : Calories 137.7, Fat 2.5, SaturatedFat 1, Sodium 48, Carbohydrate 28.2, Fiber 5.6, Sugar 1.7, Protein 5.7
QUICK RED BEANS AND RICE
Quick, easy approximation of Louisiana-style red beans and rice. Just before serving, sprinkle with smoked salt or a little liquid smoke. Serve atop brown rice with more hot sauce at the table.
Provided by coldweatherkim
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large nonstick pot over medium-high heat.
- Place onion and garlic into a food processor and pulse on and off to mince. Add to the heated pan. Chop bell pepper finely in the processor and add to pan. Repeat with the celery.
- Stir vegetables well and add 2 tablespoons water. Cook until soft, 6 to 10 minutes.
- Place 1/2 of the beans and tomatoes into the food processor. Process until all beans are coarsely chopped, just short of pureed.
- Stir the blended beans, whole beans, remaining tomatoes, hot sauce, thyme, oregano, smoked paprika, salt, black pepper, and cayenne. Cover tightly, reduce heat to lowest setting, and cook until flavors combine at least 30 minutes. Stir every 5 or 10 minutes.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 40.1 g, Fat 1 g, Fiber 14.5 g, Protein 12.5 g, Sodium 1013.7 mg, Sugar 3 g
THE VERY BEST RED BEANS AND RICE
After trying many red beans and rice recipes, I've settled on this one. It's one of the best, in my humble opinion, although I am sure it's not super authentic since I use bacon instead of tasso or ham hocks. It's loosely adapted from Emeril's Red Beans and Rice (the non "New Orleans style" recipe) on foodnetwork.com. The original, more authentic recipe can be found here: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html
Provided by sbjanda
Categories One Dish Meal
Time 3h
Yield 1 large pot, 8 serving(s)
Number Of Ingredients 17
Steps:
- Cover the beans with ample water and soak overnight. Rinse beans and set aside.
- In a large pot, cook the bacon until done. Remove the bacon slices and set aside to cool. Reserve the bacon grease for the next step.
- Reduce heat to medium. Add yellow onions, celery and green bell peppers. Season with the pepper and cayenne and cook until vegetables start to become translucent, about 5 minutes,.
- Add the bay leaves, parsley and thyme. If you are using fresh andouille, add now and brown (about 4 more minutes). If using smoked (pre-cooked) sausage, wait until step 7.
- Add the garlic and cook for another minute.
- Add water/stock, beans, and reserved bacon (chopped) and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally 1 and a half hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
- Add smoked sausage (if not already added in step 3). Adding this later, keeps it from overcooking and getting too tough. Cook another 30 minutes or until beans become tender and start to thicken.
- 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. Cook until the beans are tender and creamy, about 15 to 20 minutes. Add vinegar and stir. Add salt to taste.
- Remove from the heat and serve over rice with green onions as a garnish.
Nutrition Facts : Calories 388.8, Fat 14.2, SaturatedFat 4.6, Cholesterol 28.6, Sodium 826.9, Carbohydrate 45.9, Fiber 1.4, Sugar 6.9, Protein 19
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