UPTOWN RED BEANS AND RICE
Filling, flavorful and easy to make, this New Orleans-style dish is a Monday night tradition in Louisiana. And the addition of smoked turkey sausage makes it perfect as a delicious meal all by itself, or as a robust side.
Provided by Zatarain's
Categories Trusted Brands: Recipes and Tips Zatarain's®
Time 35m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oil in medium saucepan on medium-high heat. Add sausage; brown on both sides.
- Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.
- Remove from heat. Stir in green onions. Let stand 5 minutes before serving.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 31.9 g, Cholesterol 68.5 mg, Fat 14.5 g, Fiber 4 g, Protein 23.3 g, SaturatedFat 3.5 g, Sodium 1704.4 mg
RED BEANS AND RICE
Steps:
- Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.
- Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.
- Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
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.
UPTOWN RED BEANS AND RICE WITH SAUSAGE
The classic New Orleans Monday night meal gets a makeover with Zatarain's sausage. Brown zesty Cajun Style Smoked Sausage and cook with Red Beans and Rice Mix for a complete meal or flavorful side.
Provided by Zatarain's
Categories Entrees,
Yield 5
Number Of Ingredients 4
Steps:
- Heat oil in medium saucepan on medium-high heat. Add Sausage; brown on both sides.
- Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.
- Remove from heat. Let stand 5 minutes before serving.
Nutrition Facts : Calories 448 Calories
UPTOWN RED BEANS AND RICE
Filling, flavorful and easy to make, this New Orleans-style dish is a Monday night tradition in Louisiana. And the addition of smoked turkey sausage makes it perfect as a delicious meal all by itself, or as a robust side.
Provided by Zatarain's
Categories Zatarain's®
Time 35m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oil in medium saucepan on medium-high heat. Add sausage; brown on both sides.
- Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.
- Remove from heat. Stir in green onions. Let stand 5 minutes before serving.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 31.9 g, Cholesterol 68.5 mg, Fat 14.5 g, Fiber 4 g, Protein 23.3 g, SaturatedFat 3.5 g, Sodium 1704.4 mg
CLASSIC RED BEANS AND RICE
This is made with a ham hock and smoked sausage, to infuse the beans with loads of flavor. You'll need to give the beans an overnight soak (not listed in the time to make the recipe). Cook your rice separately, as you'll be spooning rice into the bottom of the bowl and then topping with the flavorful beans.This recipe takes time, but it is so worth it. Adapted from an Emeril Lagasse recipe.
Provided by LifeIsGood
Categories Rice
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the beans under cold water in a colander. Throw away any broken beans or pebbles. Put the beans into a large bowl and add enough water to cover them by about 2 inches. Soak overnight or for at least 8 hours. (Quick method = bring the beans and enough water to cover them by 2 inches to a boil in a large pot over high heat and cook for 2 minutes, then remove from the heat and cover tightly, let stand for 1 hour.).
- Heat up the oil in a big, heavy stockpot over med-high heat. Add the onions, bell peppers and garlic - cook, stirring, for about 4 minutes or until softened. Add the sausage, salt, Creole seasoning, cayenne, black pepper, thyme and the bay leaves. Cook, stirring, for about 4-5 minutes or until the sausage is browned. Add the ham hock and cook for 3 minutes.
- Drain the beans and add them to the pot. pour in enough stock to cover the whole mixture by about 1 inch. Bring this to a boil over high heat. Reduce the heat to med-low and simmer, uncovered, until the beans are tender, stirring occasionally - approx 2 hours. Remove and throw away the bay leaves.
- Mash up about 1/4 of the bean mixture. This will thicken the juices. Remove the ham hock and let cool slightly. Slice the meat from the bone, throwing away the skin and bones. Return the meat to the pot and heat it through.
- Spoon the rice into bowls and top with the beans. Relax and enjoy!
Nutrition Facts : Calories 482.5, Fat 27.4, SaturatedFat 7.8, Cholesterol 52.7, Sodium 1919.5, Carbohydrate 32.6, Fiber 1.4, Sugar 12.2, Protein 27.7
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