Sonyas Red Beans And Rice Recipes
SUNNY'S EASY RED BEANS AND RICE
Provided by Sunny Anderson
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
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.
AUTHENTIC LOUISIANA RED BEANS AND RICE
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Provided by MIAMI BEACH
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 11h30m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g
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CHEF JOHN BESH’S RED BEANS AND RICE
From redbeansanderic.com
- Heat the bacon fat in a large heavy-bottomed pot over medium-high heat and sweat the onions, bell peppers, and celery. Once the onions become translucent, add the beans, ham hock, bay leaves, and water to cover by 2 inches.
- Raise the heat, bring the water to a boil, then lower the heat and cover the pot. Let the beans slowly simmer for 2 hours, stirring from time to time to make sure they do not stick and adding water to keep them covered by at least an inch. Continue cooking the beans until they become so tender they begin to fall apart and become creamy when stirred.
- Remove the ham hock from the pot and take the meat off the bone. Roughly chop and return to the pot. Season with salt, pepper, and Tabasco. Serve the beans in bowls topped with white rice and green onions.
EMILY'S RED BEANS AND RICE RECIPE - SOUTHERN LIVING
From southernliving.com
- Place a heavy-bottomed Dutch oven over medium. Add bacon and olive oil, and cook, stirring often, until fat drippings are rendered, 3 to 5 minutes. Add onion, bell pepper, and celery, and cook, stirring often, until onion is translucent but not too broken down, 3 to 5 minutes. Add bay leaf, paprika, and hot sauce.
- Drain, rinse, and sort soaked red beans; add beans and ham hock to pot. Pour in chicken stock, covering beans. Increase heat to high, and bring mixture to a boil, skimming off and discarding foam from surface. Reduce heat to low; cover and simmer until beans are tender, 3 to 4 hours. Remove ham hock about the last hour of cooking, and cut meat from bone. Chop ham meat, and add to beans, stirring to further break beans apart. (Check beans periodically to ensure they aren’t boiling and sticking to the bottom of the pot.)
- Remove and discard bay leaf. Stir in salt, sugar, and, if desired, more hot sauce just before serving. Serve beans over Emily’s Rice. Garnish with scallions, if desired.
- For Emily's Rice: Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.
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