RED BEANS
Beans with pure Latin flavor. Accented with potatoes, pumpkin, ham, garlic, and cilantro, this side dish could steal the show!
Provided by BAKERSUNLIMITED
Categories Side Dish Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
- Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 18 g, Cholesterol 4.8 mg, Fat 2.7 g, Fiber 5.6 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 464.9 mg, Sugar 2 g
RED-RED BEAN SPREAD
Make and share this Red-Red Bean Spread recipe from Food.com.
Provided by Vino Girl
Categories Spreads
Time 30m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes.
- Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
- Broil 10 minutes or until blackened.
- Place in a zip-top plastic bag; seal.
- Let stand 5 minutes.
- Peel and chop.
- Place bell peppers and remaining ingredients in a food processor, and process until smooth.
- *You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own.
Nutrition Facts : Calories 18.3, Fat 0.1, Sodium 111.7, Carbohydrate 3.5, Fiber 1, Sugar 0.9, Protein 1.1
RED BEAN SOUP
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
- Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.
- Serve hot in soup bowls.
RED BEAN SALAD
Provided by Rachael Ray : Food Network
Time 10m
Yield 1 1/2 quarts of salad, 6 servi
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl and toss well; adjust seasonings.
SWEETENED RED BEAN PASTE
Canned red bean paste is an acceptable product, but the homemade kind is obviously much tastier. In Chinese markets, you'll find small, plump dried red beans called _hoong dul,_not to be confused with adzuki beans, _zeck siu dul,_also small red beans that are oblong in shape. This recipe makes about 1 1/2 cups of red bean paste, just enough filling for Sesame Balls. Use regular brown sugar for this recipe.
Provided by Grace Young
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Wash the beans, cover the cold water, and soak overnight. Drain beans and discard water. Place beans in a 1 1/2-quart saucepan, add 3 cups cold water, and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer 1 hour, or until very soft. Monitor the pan to make sure water doesn't dry up. Drain and discard the water.
- Place the beans in a food processor and process until smooth. Add brown sugar and process until just combined. In a medium saucepan, heat the vegetable oil over medium heat until hot but not smoking. Add the bean paste and cook, stirring 2 to 3 minutes, or until the mixture is dry. Remove from heat. Store in a covered container in the refrigerator until ready to use; it will keep for 1 week.
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
RED BEAN STEW
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
- Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
- Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
- Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 22 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 5 grams
RED BEANS
An easy red beans over rice recipe straight out of New Orleans
Provided by Leah Chase
Categories Bean Onion Side Mardi Gras Ham Sausage Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Pick through beans, removing all bad beans or any other particles. Wash beans well. Place beans in a 5-quart pot. Add the 2 quarts of water. Add onions; bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft, stir well, mashing some against the side of the pot.
- Heat oil in frying pan; add ham and sausage. Sauté in oil for 5 mintues. Then add the sausage, ham, and oil to beans. Deglaze pan with the cup of water, then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice.
RED BEAN DIP
To quick-soak the beans, cover them with water in a saucepan, and bring them to a boil. Remove from heat, cover, and let them stand for an hour. Red beans -- a source of cholesterol-lowering fiber -- are pureed, then topped with yogurt and caramelized onions.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield makes about 3 cups
Number Of Ingredients 11
Steps:
- Cover beans with at least 2 inches of water in a large bowl. Cover loosely, and let soak overnight at room temperature.
- Drain beans; transfer to a medium saucepan. Add stock, herbs, spices, and salt. Bring to a boil, then reduce heat to medium-low. Simmer beans until tender, 15 to 20 minutes. Drain beans; reserve cooking liquid. Discard bay leaf and cinnamon stick. Let liquid cool completely.
- Heat oil in a medium skillet over medium-high heat. Add onion; reduce heat to medium. Cook, stirring occasionally, until caramelized, about 25 minutes.
- Pulse beans and 1/2 cup cooking liquid in a food processor until smooth. Add more cooking liquid if needed to reach desired consistency. Transfer to a serving bowl. Top with yogurt, then onions. Serve with chips. Dip can be refrigerated in an airtight container up to 3 days.
Nutrition Facts : Calories 211 g, Fat 3 g, Fiber 7 g, Protein 9 g, Sodium 359 g
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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