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
SPICY VEGETARIAN RED BEANS AND RICE
Provided by Guy Fieri
Categories side-dish
Time 14h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
- Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and saute the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce,Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary. Season well with salt once the beans are tender.
- When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
- Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice.
VEGETARIAN RED BEANS AND RICE
Southern-style dish of red beans to eat over rice. Very good and hearty meal and goes good with cornbread. Great for vegetarians. Serve over hot cooked rice.
Provided by Beth1727
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 3h50m
Yield 10
Number Of Ingredients 20
Steps:
- Place beans into a large pot with water. Bring to a boil; reduce heat and let simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
- Drain and rinse the beans. Return to the pot with broth, garlic, and bay leaves; bring to a boil. Reduce heat, cover, and let simmer for 1 hour and 15 minutes.
- Stir in diced tomatoes, pimentos, green chiles, bell pepper, sweet red pepper, onion, celery, parsley, vinegar, paprika, salt, red pepper flakes, cumin, and hot sauce. Cover and let simmer until beans and vegetables are tender and gravy is thick, about 1 hour. Remove bay leaves. Serve over cooked rice.
Nutrition Facts : Calories 198 calories, Carbohydrate 36.9 g, Fat 1 g, Fiber 9.3 g, Protein 11.6 g, SaturatedFat 0.1 g, Sodium 631.4 mg, Sugar 5.7 g
SLOW COOKER RED BEANS AND RICE
Slow Cooker Red Beans and Rice! This vegan red beans and rice recipe is so satisfying and perfect for chilly winter days. Consider this your new I don't feel like cooking but I want something that's stick to my ribs cozy yet not covered in butter, cream or cheese. It's like a rice casserole for the adult crowd, smoky beans and creamy rice that takes all of five minutes to throw together.
Provided by Alex Caspero
Categories slowcooker
Time 5h10m
Number Of Ingredients 10
Steps:
- First, place the red beans, onion, green pepper, celery, thyme, garlic, vegetable broth, bay leaf, smoked paprika and cayenne pepper in a slow cooker and cook on low for 4-5 hours.
- Then, if serving as a one-pot meal, stir in the rice, pinch of salt and pepper, and increase the slow cooker heat to high and cook for 1-2 hours depending on the rice you use (see notes.) Serve with extra hot sauce, as desired.
- Or, if serving separately from rice, make the rice as directed on the stovetop or in a rice maker. Next, divide the beans into four bowls and top with a scoop of cooked rice. Finally, serve with extra hot sauce, as desired.
Nutrition Facts : ServingSize 1/6th recipe, Calories 175 calories, Sugar 5.7 g, Sodium 312.3 mg, Fat 1.2 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 33.4 g, Fiber 6.3 g, Protein 8.6 g, Cholesterol 0 mg
VEGETARIAN BEANS AND RICE
This is actually a recipe my dad makes for dinner, and it's one of my favorites. He comes up with wonderful recipes off the top of his head, and this Mexican-inspired one is one of the best.
Provided by Mmmm Tasty
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent.
- Add oregano, cumin, chili powder and bay leaves and saute another minute.
- Add garlic and salt, saute briefly.
- Add a couple of tablespoons of water to stop garlic from cooking.
- Immediately add beans and salsa, lime juice and hot sauce, and lower heat to medium, stirring frequently.
- When mixture begins bubbling, lower heat again, until just simmering. Stir occasionally and simmer for about ½ hour.
- You may have to add a little water from time to time if mixture begins to dry out.
- Preheat oven to 350 degrees.
- Chop reserved cilantro leaves.
- Add ½ of the cilantro leaves, the cooked rice and the sour cream. Stir to mix evenly throughout the beans.
- Cover and bake for 35 to 45 minutes.
- Remove from oven and stir in the other ½ of the reserved cilantro leaves.
- Serve.
Nutrition Facts : Calories 448.9, Fat 8.9, SaturatedFat 2.6, Cholesterol 5.6, Sodium 288.5, Carbohydrate 78, Fiber 12.3, Sugar 4.2, Protein 16.3
RED BEANS AND RICE
Red Beans and Rice
Provided by Minute® Rice
Yield 4
Number Of Ingredients 8
Steps:
- In just 4 simple steps you can enjoy this Red Beans and Rice dish made with sautéed green pepper and onion, red kidney beans, white rice and Cajun seasoning simmered in beef broth. Step 1
- Melt butter in a large skillet over medium heat. Add bell peppers and onions; cook and stir until crisp-tender. Step 2
- Add beans, broth and seasoning; stir. Bring to a boil. Step 3
- Stir in rice and cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork. Serve with pepper sauce, if using. Recipe Tip To turn this dish into a quick, complete meal, add 2 cups of diced ham or cooked sausage at the same time as the broth.
VEGAN RED BEANS AND RICE
Vegan red beans and rice, made in just 25 minutes, using simple ingredients. This plant-based version is healthier, so nutritious and extremely delicious.
Provided by Simple Vegan Blog
Categories Main Dish
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Cook the rice according to package directions. Set aside.
- Heat some oil, vegetable stock or water in a large pot, add the veggies (garlic, onion and green bell pepper) and cook over medium-high heat for about 5 minutes or until golden brown.
- Add the spices and herbs (thyme, paprika, pepper, salt, cayenne and bay leaf).
- Finally, add the beans and vegetable stock or water, stir and cook over medium-high heat for about 10 minutes. To make the stew thicker, I usually mash some beans using an immersion blender, but feel free to use a fork or a potato masher or just omit this step.
- Serve the beans with the rice immediately. We added some chopped fresh parsley on top, but it's up to you. Feel free to add some hot sauce as well.
- Keep leftovers in a sealed container for 4-5 days in the fridge.
Nutrition Facts : ServingSize 1/2 of the recipe, Calories 402 calories, Sugar 5.1 g, Sodium 1129 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 82.2 g, Fiber 16.7 g, Protein 16.2 g
EASY RED BEANS AND RICE
Traditionally a dish that takes all day, this simplified version of the Louisiana classic can be ready in a little over an hour. Easy Red Beans and Rice is the ultimate budget, pantry and freezer-friendly dish that really satisfies!
Provided by By: Carol | From A Chef's Kitchen
Categories Main Course Pork
Time 1h15m
Number Of Ingredients 17
Steps:
- Heat canola oil in a Dutch oven or other heavy pot over medium-high heat. Add the onion, reduce heat to medium and cook 5-7 minutes, stirring often until the onion is beginning to soften.
- Add the green bell pepper and celery. Continue cooking another 5-7 minutes stirring often or until all the vegetables are softened.
- Add the garlic, Cajun seasoning, thyme and bay leaf. Cook briefly, 10-15 seconds.
- Add the sausage and cook that briefly, 10-15 seconds.
- Add the tomato sauce, water from rinsing the can, broth, beans and Worcestershire.
- Bring to a boil, reduce heat to low and simmer 25-30 minutes or until thickened.
- Add salt, black pepper and hot sauce to taste. Add chopped fresh parsley. Serve over hot, cooked rice.
Nutrition Facts : ServingSize 1, Calories 396 kcal, Carbohydrate 29 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 330 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g
VEGETARIAN LOUISIANA-STYLE RED BEANS AND RICE
Time 4h30m
Number Of Ingredients 17
Steps:
- Directions: Rinse and sort beans. (Optional: Soak beans using your preferred method.) Put the beans in a pot and cover them with vegetable broth. Set heat to high. In another pot or skillet, sauté the garlic, onion, celery, and bell pepper in olive oil until tender. Add the sautéed vegetable mixture and remaining ingredients, except salt and rice, to the beans. When the beans reach a boil, reduce the heat to a simmer. Simmer for 2 ½ hours, stirring every 30 minutes. Add water to beans as needed. When the beans are completely tender, add salt to taste. Remove bay leaves. For a creamier texture, process half the beans in a food processor or blender until smooth. Add processed mixture back to pot. Salt to taste and serve over cooked rice.
Nutrition Facts : Serving Size 8
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- When you're ready to cook, finely dice the celery, bell pepper, and onion, and mince the garlic. Cook the celery, bell pepper, onion, and garlic in a large pot with the olive oil over medium heat until softened (5-7 minutes).
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- Soak the beans overnight. Combine dried beans with 4 quarts (8 cups) of water. Let soak at least 12 hours and up to 24 hours. Rinse beans.
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