Royal Street Red Beans Recipes

ROYAL STREET RED BEANS

Steps:

• Directions: Add all ingredients except for green onions and hot sauce to the slow cooker and stir. Cook on low heat for 8 hours. Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired. Serve over fluffy white rice. From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo. © 2014 Patrice Keller Kononchek and Lauren Malone Keller, used by permission of the publisher, Pelican Publishing Company, Inc.

ROYAL STREET RED BEANS

Steps:

• Add all ingredients except for green onions and hot sauce to the slow cooker and stir.
• Cook on low heat for 8 hours.
• Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired.
• Serve over fluffy white rice.

RED WHITE BEANS

Steps:

• Heat the extra-virgin olive oil in a skillet over medium heat. Add the onions, rosemary and salt and pepper, to taste. Cook the onions until sweet and soft, 8 to 10 minutes. Stir in the tomato paste for 1 minute. Add the stock, then stir in the beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve.

RED BEANS AND RICE

Steps:

• Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
• Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
• Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

RED BEANS

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.

NEW ORLEANS-STYLE RED BEANS

Steps:

• Heat a large pot. Swirl in the oil. Add the onion, celery, bell pepper, and garlic and saute until soft and lightly caramelized, 11 to 12 minutes.
• Drain and discard the soaking liquid from the beans and add the beans to the pot. Pour in the fresh water and stir. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour. Skim off any foam as it rises to the surface.
• Add the ham bone, Tabasco sauce, salt, thyme, and bay leaf. Continue to cook until the beans are soft and tender, 30 to 60 minutes more. (The time will vary depending on the age of the beans, so taste frequently.) Using the back of a spoon or spatula, crush some of the beans against the side of the pan to create a slightly creamy consistency.

RED BEANS & RICE SOUL FOOD RECIPE

Steps:

• Rinse and pick through beans, discarding any misshapen beans or debris. Place beans in large bowl. Add enough water to cover beans by at least 2 inches. Let stand overnight.
• Drain beans, discarding soaking liquid; set beans aside. Cook bacon in Dutch oven or deep large skillet until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels. Meanwhile, add onions, peppers and garlic to reserved drippings; cook and stir 5 min. or until crisp-tender.
• Return bacon to pan with beans, ham hock, broth, 2 Tbsp. parsley, bay leaf and seasonings. Bring to boil; simmer on low heat 2 to 2-1/2 hours or until beans are tender and liquid is thickened, stirring occasionally. Meanwhile, cook rice as directed on package during the last 30 min. of the bean cooking time.
• Remove ham hock and bay leaf; discard bay leaf. Shred meat from ham hock; discard bone and any fat. Stir meat into bean mixture. Serve over rice; top with remaining parsley.

RED BEANS WITH NEW ORLEANS RICE

Steps:

• In medium saucepan, cook rice using water and butter according to package directions.
• Meanwhile, in large skillet, cook bacon until crisp. Remove bacon from pan, coarsely crumble and set aside.
• In same large skillet, over medium heat, cook bell pepper, onion and celery in bacon drippings for 6-8 minutes or until vegetables are tender, stirring frequently.
• Add cooked rice and beans to vegetable mixture. Stir in bacon. Serve with sour cream.

RED BEANS

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.