EASY RED BEANS AND RICE
This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.
Provided by Paula
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.4 g, Cholesterol 35 mg, Fat 5.7 g, Fiber 7.8 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 807.8 mg, Sugar 3.7 g
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
AUTHENTIC LOUISIANA RED BEANS AND RICE
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
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
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.
RED BEANS AND RICE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
- While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.
RED BEANS AND RICE
Provided by Emeril Lagasse
Categories main-dish
Time 2h50m
Yield 8 servings
Number Of Ingredients 18
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.
VEGETARIAN RED BEANS AND RICE
Southern-style dish of red beans to eat over rice. Very good and hearty meal and goes good with cornbread. Great for vegetarians. Serve over hot cooked rice.
Provided by Beth1727
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 3h50m
Yield 10
Number Of Ingredients 20
Steps:
- Place beans into a large pot with water. Bring to a boil; reduce heat and let simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
- Drain and rinse the beans. Return to the pot with broth, garlic, and bay leaves; bring to a boil. Reduce heat, cover, and let simmer for 1 hour and 15 minutes.
- Stir in diced tomatoes, pimentos, green chiles, bell pepper, sweet red pepper, onion, celery, parsley, vinegar, paprika, salt, red pepper flakes, cumin, and hot sauce. Cover and let simmer until beans and vegetables are tender and gravy is thick, about 1 hour. Remove bay leaves. Serve over cooked rice.
Nutrition Facts : Calories 198 calories, Carbohydrate 36.9 g, Fat 1 g, Fiber 9.3 g, Protein 11.6 g, SaturatedFat 0.1 g, Sodium 631.4 mg, Sugar 5.7 g
CLASSIC RED BEANS N RICE
After 25 years in a place where Cajun cooking is common, we've come to rely on this staple menu item. If you've never tried red beans and rice before, I promise you'll like this recipe.-Jackie Turnage, New Iberia, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 2h35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sort beans and rinse with cold water. 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 until beans are softened, 1-4 hours., Drain and rinse beans, discarding liquid. Return to Dutch oven. Add the water, ham hock, bay leaves and onion powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour., In a large cast-iron or other heavy skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to bean mixture. Simmer, uncovered, 1 hour. Discard bay leaves., Remove ham hock; allow to cool. Remove meat from bone; discard bone. Cut meat into bite-sized pieces and return to broth. Heat through. Serve with rice and, if desired, top with chopped fresh parsley.
Nutrition Facts : Calories 309 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 346mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 9g fiber), Protein 25g protein.
RED BEANS AND RICE
Simmer, don't boil, dried beans after they start cooking. Boiling beans too long can cause them to fall apart.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, heat beans and water to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer 1 hour to 1 hour 15 minutes or until tender (do not boil or beans will fall apart).
- Drain beans, reserving liquid. In 10-inch skillet, cook salt pork over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook, stirring occasionally, until onion is tender.
- Add enough water to bean liquid, if necessary, to measure 2 cups. Add bean liquid, salt pork mixture, rice and salt to beans in 3-quart saucepan. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir); remove from heat. Fluff with fork. Cover and let steam 5 to 10 minutes.
Nutrition Facts : Calories 210, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g
LEAN RED BEANS AND RICE
Categories Bean Pork Side Low Fat Mardi Gras Pork Chop Sausage Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 11
Steps:
- Soak beans in water to cover overnight.
- Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 6 minutes. Stir in pork chops, sausage, thyme and cayenne; sauté 2 minutes. Add beans and 3 1/2 cups water. Simmer over low heat until beans are creamy, about 1 1/2 hours. Serve with steamed rice.
ALL-DAY RED BEANS & RICE
My family loves New Orleans-style cooking, so I make this authentic dish often. I appreciate how uncomplicated it is. And its smoky ham flavor is scrumptious. -Celinda Dahlgren, Napa, California
Provided by Taste of Home
Categories Dinner
Time 8h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sort beans and rinse in cold water. Place beans in a 3-qt. slow cooker. Add 4 cups water; cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add the ham hocks, onion, garlic, cumin and remaining water. Cover and cook on low for 8-10 hours or until beans are tender., Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to slow cooker; discard bones. Stir in the tomato, pepper and salt; cover and cook on high for 30 minutes or until pepper is tender. Serve with rice. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 297 calories, Fat 7g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 441mg sodium, Carbohydrate 50g carbohydrate (3g sugars, Fiber 12g fiber), Protein 17g protein
RED BEANS AND RICE
"I'm originally from Honduras, where beans are served in different variations for breakfast, lunch and dinner," relates Carin Perkins of Waukesha, Wisconsin. "This bean and rice dish has been enjoyed by my family for generations. It's not spicy but gets nice flavor from the cilantro and cumin.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute the onion, green pepper and garlic in oil until tender. Add cilantro; cook and stir until wilted, about 1 minute. Stir in the beans, salt, cumin and pepper. Cover and simmer for 10-15 minutes. Serve over rice.
Nutrition Facts :
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
RED BEANS & RICE - MY RECIPE
This is my personal recipe of red beans and rice. I've seen it made many many times in the kitchens of the French Quarter and in the homes of friends. This is how I like to make them. Creamy, slow cooked and full of flavor. Cooking time does not include the over night soaking of the beans. Red Beans have 7 grams of fiber per serving and are very good for you. Beans and rice together are a complete protein. (Vegan directions are included)
Provided by graniteangel
Categories < 4 Hours
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Sort dry red beans to make sure all discolored beans and debris are removed. Rinse with cold water.
- In a medium sized pot add your beans, 3 cups of chicken stock and 3 cups of the water.
- Let soak at least 6 hours or over night in fridge.
- In a large sized pot add your olive oil and turn heat to Med-High. If using pork chop bones, add to the pot and cook on both sides for about 2 minutes each. I buy pork chops with the bone in at the store in bulk when on sale, and cut the bones out leaving a little meat on them for my soups and stews. Then I freeze the boneless chops after trimming them of fat.
- Add onions and bell peppers. Saute for about 3-4 minutes. Add garlic, creole seasoning, old bay, black pepper, cayenne and white pepper. Saute for another minute.
- Add bay leaves, thyme, oregano, and kosher salt. Add beans from the fridge (including all liquid they soaked in), and the 2 cups of water. Now is the time to add ham bone if not using pork chop bones.
- Stir and let come to a boil, then turn heat down to low and let simmer for at least 2 1/2 hours. I like to cook mine around 3 1/2. Or before bringing to a boil you can add to the crock pot and let cook for 6 hours on high.
- Make sure to remove bone(s) and bay leaves before serving. Taste to make sure has enough salt, and add some to taste.
- Serve with long grain white rice. I like to pack rice in a cup size ramekin (small cup size bowl)and then turn up side down onto plate, spooning beans around it. You can use chopped fresh parsley to garnish.
- To really liven up your meal buy some spicy smoked sausage like andouille, slice in half length wise and grill it up to serve on the side. Good with smoked veggie sausage too.
- I'm addicted to cheese, so I usually top mine with cheddar jack and eat with crusty whole grain bread. That's not the authentic way to eat it, but I sure do enjoy them that way.
- To make these totally veggie, just sub vegetable stock for the chicken and omit the pork bones. I've made it for friends with both veggie sausage and smoked tofu and they really enjoy it.
Nutrition Facts : Calories 111.2, Fat 4.2, SaturatedFat 0.8, Cholesterol 3.6, Sodium 473.3, Carbohydrate 13.5, Fiber 1.5, Sugar 4.3, Protein 7.1
LORA'S RED BEANS & RICE
My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies that simmer all day, it's tasty, easy and economical, too! -Carol Simms, Madison, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 8h15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place beans in a large bowl; add cool water to cover. Soak overnight., Drain beans, discarding water; rinse with cool water. Place beans in a greased 6-qt. slow cooker. Stir in ham, sausage, vegetables, pepper sauce, garlic and salt. Add water to cover by 1 in., Cook, covered, on low, until beans are tender, 8-9 hours. Serve with rice.
Nutrition Facts : Calories 249 calories, Fat 5g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 906mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 7g fiber), Protein 23g protein.
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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Author Debbie ColgrovePublished 2018-03-05Estimated Reading Time 3 mins
- Quick Red Beans and Rice. This easy recipe uses canned red kidney beans for a quick take on this classic. Bacon; the "holy trinity" of onions, bell peppers, and celery; andouille sausage (if desired), and seasonings make this a tasty weekday dinner.
- Red Beans and Rice With Ham and Sausage. This traditional recipe for red beans and rice with sausage or ham is a commitment. It takes three hours and 15 minutes to cook, though the preparation takes just 10 minutes.
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- Southern Red Beans and Rice. You might be wondering what the difference is in Louisiana red beans and rice and Southern red beans and rice. This recipe turns up the heat with lots of crushed red pepper, cayenne pepper, and cumin.
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