Redbeansandsausages Recipes

RED BEANS AND RICE WITH SAUSAGE

Steps:

• Pick over the dried beans, and soak them in water overnight.
• The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
• Stir in the smoked sausage, simmer for 20 more minutes, and serve.

RED BEANS AND SMOKED SAUSAGE

Steps:

• In large stew pot, soften onions in oil for 1 minute.
• Add water.
• Wash beans and pour into stew pot.
• Cover and cook on low for 1 hour and 30 minutes.
• Remove 1/4 cup of beans and mash, then return to pot and stir.
• Continue to cook until gravy becomes thickened.
• About 10 to 20 minutes.
• Cut sausage into pieces about 1 inch long and add to the beans.
• Add salt, pepper, chili powder, and cumin powder.
• Continue to cook for 15 to 20 minutes.
• Serve over rice.

PRESSURE COOKER RED BEANS AND SAUSAGE

Steps:

• Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer's directions (do not go over line inside of pot). Stir to combine.
• Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve.

SAUSAGE AND RED BEAN SKILLET WITH CORNBREAD BISCUITS

Steps:

• Heat oven to 400°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Cook sausage, onion, celery, bell pepper, Cajun seasoning and red pepper in butter 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and vegetables are softened.
• Stir in beans and tomatoes. Heat to boiling, stirring frequently; remove from heat.
• Meanwhile, in medium bowl, mix cornbread & muffin mix, cheese, milk, Sriracha sauce and egg. Spoon tablespoonfuls over sausage mixture. Bake 12 to 15 minutes or until cornbread biscuits are cooked through and browned on top. Top with green onions.

EXTREMELY EASY LOUISIANA HOMESTYLE REDBEANS AND SAUSAGE

Steps:

• Slice the Richard's Beef and Pork Sausage into medium-thin slices.
• Put the sliced sausage into a 3-4 quart pot and brown on low to medium heat. Add the 2 Tbs. of Tony Chachere's Seasoning when sausage begins to simmer and stir. Allow the sausage to brown and crisp, but be careful not burn! Stir regularly until the sausage has browned properly. Do not drain the remaining oil.
• While the sausage is browning, open both cans of Blue Runner Cream Style Red Beans and put aside until the sausage is browned to your satisfaction.
• Lower your heat to lowest setting and add the 1/2 cup of warm water and both cans of red beans to the sausage.
• Add 1 teaspoons Dry Italian Seasoning, 1 teaspoons Ground Pepper and the optional 1/2 teaspoons of Salt and stir well. Pay attention to make sure nothing is sticking to the bottom of the pot.
• Increase the stove heat to just above the lowest setting, cover and allow to simmer for 30 minutes. Make sure to check and stir every few minutes. If too much liquid has evaporated, add a little warm water and stir.
• Serve over white rice or dirty rice in a 2:1 ratio (Twice the amount of red beans to white rice portion).
• Note: You can substitute Richard's brand sausage with Savoie's brand easily, but if neither is available, you'll have to trust your instincts on what type to get. Most people in Louisiana know and love Blue Runner's brand of home-style beans, so if it isn't available in your area, you can try to substitute with another brand. Chances are it won't taste as good, and you'll have to mash and season the beans more. Local Louisiana Wal-Mart stores should carry Blue Runner, though.
• For an added kick you can use "hot" flavored sausage instead of regular.
• Refrigerate or freeze left-overs. When reheating, add a small amount of water.

BEST EVER BEANS AND SAUSAGE

Steps:

• In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.