Mama Millies Spicy Red Beans Rice Recipes

SPICY VEGETARIAN RED BEANS AND RICE

Steps:

• Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
• Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and saute the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce,Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary. Season well with salt once the beans are tender.
• When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
• Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice.

SPICY RED BEANS AND RICE

Steps:

• Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice.

SPICY RED BEANS AND RICE

Steps:

• Sort and rinse beans.
• In a large Dutch oven or kettle, place all ingredients except parsley and rice.
• Bring to a boil, then simmer, covered for 3-4 hours or until beans are tender.
• Stir occasionally, adding water as needed to make a thick gravy.
• Just before serving remove bay leaves and stir in parsley.
• Serve over rice.

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!

JESSICA'S RED BEANS AND RICE

Steps:

• Combine sausage, half the onion, half the green bell pepper, half the jalapeno pepper, water, chicken bouillon, garlic and herb seasoning, Cajun seasoning blend, red pepper flakes, and bay leaf in a large stockpot; Bring to boil and cook, stirring occasionally, until liquid is reduced by half, 15 to 20 minutes.
• Mix kidney beans, tomatoes, remaining onion, remaining green bell pepper, and remaining jalapeno pepper into the sausage mixture; season with salt. Bring to a boil, reduce heat, and simmer until kidney bean mixture is thickened, 15 to 20 minutes. Remove and discard bay leaf.
• Spoon 1/2 cup cooked rice into 6 serving bowls; top with kidney bean mixture.