LOUISIANA RED BEANS AND RICE
Tender red beans and spicy Andouille sausage are cooked into a full-bodied dish that's heavy on aromatics and authentic flavor.
Provided by Katerina | Diethood
Categories Dinner
Time 10h30m
Number Of Ingredients 20
Steps:
- Put dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours, or overnight. Water should come up about 2 inches over the beans.
- When ready to cook, heat 2 tablespoons olive oil in a large dutch oven or a heavy pot set over medium heat.
- Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently.
- Remove sausage from pot and set them aside.
- Add butter to the pot and melt.
- Stir in the onions and cook over medium heat for 3 minutes, or until starting to soften.
- Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter, if needed.
- Stir in garlic and cook for 15 seconds.
- Season with salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute.
- Pour in vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
- Drain the soaked beans and rinse; add the beans to the pot, and previously prepared andouille sausage.
- Add bay leaves.
- Increase heat to High and bring mixture to a boil.
- Reduce heat to low; cover and simmer for 1-½ to 2 hours, or until beans are soft and tender. Start checking for doneness around the 1-½ hour mark by mashing or squeezing the beans between your fingers. The skin should be a bit resistant to pressure, but the interior should be the consistency and appearance of baked potato.
- When beans are cooked through, remove the bay leaves from the pot and discard.
- Remove 1 cup of beans to a bowl; mash the beans with the back of the fork, and then return to the pot; stir.
- If mixture is too thick, add up to 1 cup water.
- Taste for salt and seasonings, and adjust accordingly.
- Stir in parsley and green onions and cook for 5 more minutes.
- Remove from heat.
- Serve over cooked rice.
Nutrition Facts : Calories 424 kcal, Carbohydrate 55 g, Protein 20 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 1123 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving
LOUISIANA RED BEANS WITH SMOKED SAUSAGE
Provided by Adapted From John D. Folse's The Encyclopedia of Cajun & Creole Cuisine
Categories Main Course
Time 1h20m
Number Of Ingredients 20
Steps:
- Place the beans in a large pot. Sift through the beans with your hands picking out any gnarled or bad beans or any loose pebbles or detritus that may have gotten into the package. Cover the beans with cold water (4-6 cups) cover the pot and let sit overnight to reconstitute.
- Drain the beans and rinse with cold water. Set aside.
- Turn the Instant Pot to Sauté mode and cook the bacon until crispy and fat has rendered. Transfer the bacon to a paper towel lined plate to drain.
- Add the chopped onion, celery, bell pepper, garlic and 1 cup of sliced green onions to the bacon fat and saute for 5-8 minutes or until the vegetables have softened. Stir in the Louisiana seasoning and cook for one minute until fragrant.
- Add the sausage and beans and stir to combine. Pour the chicken broth over the bean mixture and add enough water so that the liquid just covers the beans and vegetables. Add the bay leaf and seal the Instant pot. Set to pressure cook for 15 minutes. Let the pressure in the pot release naturally.
- Ladle out about 2-3 cups of red beans into a bowl (return any chunks of sausage to the Instant Pot).
- Mash or blend the beans in the bowl until they have a smooth, creamy consistency. You can achieve this with a potato masher or pressing the back of a fork against the cooked beans in the bowl, or by transferring the beans to a mini food processor or blender.
- Add the mashed beans back to the rest of the beans and sausage with the chopped parsley and remaining green onion and stir to combine.
- Serve the beans with reserved crispy bacon, extra parsley and scallions, hot sauce and white rice.
Nutrition Facts : Calories 458 kcal, Carbohydrate 42 g, Protein 24 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 49 mg, Sodium 626 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE
This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
Provided by Melissa S.
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 8h20m
Yield 8
Number Of Ingredients 12
Steps:
- Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
- Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.
Nutrition Facts : Calories 556.1 calories, Carbohydrate 61.5 g, Cholesterol 49.9 mg, Fat 22.3 g, Fiber 15.2 g, Protein 27.2 g, SaturatedFat 7.5 g, Sodium 615.1 mg, Sugar 2.5 g
LOUISIANA RED BEANS AND RICE
Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classic. For extra heat, add red pepper sauce at the table. -Julia Bushree, Georgetown, Texas
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low until vegetables are tender, 3-4 hours. , Stir before serving. Remove bay leaf. Serve with green onions and rice. Freeze option: Discard bay leaf and freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Nutrition Facts : Calories 291 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 1070mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 13g fiber), Protein 24g protein.
NEW ORLEANS-STYLE RED BEANS AND RICE WITH SAUSAGE FULCHER
Steps:
- In a bowl soak beans in water to cover by 2 inches overnight. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
- Remove 1 cup bean mixture and mash to a paste. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes. Serve bean mixture with rice.
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