Red Beans And Rice Weeknight Recipes

EASY RED BEANS AND RICE

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.

RED BEANS AND RICE

Steps:

• Boil 1 cup water, 2 cups brown rice, and 1/2 tsp salt in a dutch oven or medium sized pot for 5 minutes. Reduce heat and let simmer until rice is finished cooking. Stir occasionally to fluff rice. Drain off any excess water.
• In a large dutch oven over medium heat or pressure cooker, add 1 tbsp olive oil and cook the sausage until brown, about 5 minutes.
• Remove the sausage from the pot, leaving the oil.
• Add the large chopped onion, 1/2 cup Cajun seasoning, 1/4 tsp salt, and 1/4 tsp black pepper. Saute for about 2 minutes or until onions are translucent.
• Add the 1 tbsp minced garlic, 1 large stalk of celery, and large bell pepper and cook for about 3 minutes.
• Add the sausage and stir well.
• Add 2 cups of water, 1 tbsp basil, 1 tsp parsley, 1 tsp thyme
• Rinse and drain the canned kidney beans. Add them to the pot and stir it all together.
• If using the pressure cooker, seal it and cook on high for 35 minutes. When finished, release the steam slowly- it should take about 15 more minutes. If using a dutch oven, bring to a boil then reduce heat to medium and let simmer for 35 minutes. It's ready when you can easily mash the beans.
• When the beans are tender mash some of them with a wooden spoon to add creaminess.
• Serve Beans over 1/2 cup rice and season with hot sauce if desired. Top with fresh parsley and chopped scallions.

WEEKNIGHT RED BEANS AND RICE

Steps:

• Heat 1 tbsp oil or butter in medium non-stick pan (that has a lid).
• Add rice and stir in the hot oil until most of the kernels are opaque.
• Add water and bring to a boil.
• Reduce to a simmer, cover, and cook for 15 minutes.
• (If using brown rice, increase water and cooking time slightly) Meanwhile dice vegetables.
• Heat 2 tbsp oil or butter in a large non-stick pan or Dutch oven.
• Add the diced onion, bell pepper, celery and garlic.
• Saute until tender.
• Add the sliced turkey smoked sausage and saute until heated through and slightly browned.
• Add pepper, seasoning and bay leaf.
• Continue to stir and saute for about three minutes.
• Add diced tomatoes and canned beans (do not drain).
• Add salt, pepper and hot sauce to taste.
• Simmer about 15 minutes, then remove bay leaf.
• Place about 3/4 cup rice in the bottom of a soup bowl.
• Cover with red bean mixture.
• Serve with French bread and pass more hot sauce.

RED BEANS AND RICE

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.

SUNNY'S EASY RED BEANS AND RICE

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.

QUICK RED BEANS AND RICE

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.

CLASSIC RED BEANS N RICE

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.

CARIBBEAN RED BEANS AND RICE

Steps:

• In a large saucepot, over medium-high heat, add the olive oil and onion and cook until soft, then add the jalapeno pepper.
• Add the rice and cook for 5 minutes.
• Add the beans, coconut milk and chicken broth and bring to a boil.
• Reduce the heat to low, and add the thyme and salt and pepper.
• Cook until the broth and coconut milk are reduced, about 25 minutes.