Big Easy Red Beans N Rice Recipes

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.

Steps:

• Put red beans in a large pot with enough water to cover by several inches. Soak 8 hours to overnight.
• Drain and rinse beans. Pour hot water into the pot. Add beans, sausage, onions, bell pepper, celery, cayenne pepper, salt, and bay leaf to the pot; stir. Place pot over medium heat, put a cover on the pot, and cook, stirring frequently, for 30 minutes.
• Reduce heat to medium-low and continue cooking at a simmer until the beans are tender, about 30 minutes more. Remove and discard bay leaf before serving.

Steps:

• Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
• Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
• Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand until beans are softened, 1-4 hours., Drain and rinse beans, discarding liquid. Return to Dutch oven. Add the water, ham hock, bay leaves and onion powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour., In a large cast-iron or other heavy skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to bean mixture. Simmer, uncovered, 1 hour. Discard bay leaves., Remove ham hock; allow to cool. Remove meat from bone; discard bone. Cut meat into bite-sized pieces and return to broth. Heat through. Serve with rice and, if desired, top with chopped fresh parsley.

Steps:

• Prepare your rice as directed while meal is simmering.
• Olive oil in dutch oven or large skillet, medium-low heat.
• Add minced garlic and cook 1-2 minutes.
• Add chopped onion, bell pepper, and celery, saute for 6-8 minutes.
• Add spices and broth, stirring well.
• Add sausage and washed red kidney beans and fold in until well mixed.
• Simmer for 15-20 minutes - cooking out most liquid
• Taste test - This is the time to add a little more cajun spice.
• Remove bay leaves.
• Spoon mixture over 3/4 - 1 cup cooked rice.

Steps:

• Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
• In a large pan, render the ham chunks by cooking until the fat becomes liquid, remove ham and place to the side.
• In the fat that remains sauté the onion, garlic, celery and parsley.In a large pot, combine the beans, water, meat, bay leaf, salt & pepper.
• Bring to slow boil, lower heat to simmer and cook for about 1 1/2 hours, stirring occasionally until beans are tender.
• Remove bay leaf and serve over rice.

Steps:

• In large skillet heat oil on medium heat. Add green peppers, onions and garlic. Cook until tender.
• Add salt, pepper, bayleaf, diced tomatoes and beans. Simmer 20 minutes on low.
• Remove bay leaf, mash about 1/2 of the beans and tomatoes.
• Add rice, stir until combined.
• Sprinkle on cheddar cheese, cover and allow to cook on low until cheese is melted.

Steps:

• Cook sausage 5-8 minutes over low heat.
• Add onion, green pepper, and garlic; cook until tender.
• Drain.
• Add beans, tomatoes, and seasonings.
• Simmer uncovered 20 minutes.
• Serve over rice.

Steps:

• Heat a large nonstick pot over medium-high heat.
• Place onion and garlic into a food processor and pulse on and off to mince. Add to the heated pan. Chop bell pepper finely in the processor and add to pan. Repeat with the celery.
• Stir vegetables well and add 2 tablespoons water. Cook until soft, 6 to 10 minutes.
• Place 1/2 of the beans and tomatoes into the food processor. Process until all beans are coarsely chopped, just short of pureed.
• Stir the blended beans, whole beans, remaining tomatoes, hot sauce, thyme, oregano, smoked paprika, salt, black pepper, and cayenne. Cover tightly, reduce heat to lowest setting, and cook until flavors combine at least 30 minutes. Stir every 5 or 10 minutes.

Steps:

• Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice.
• Heat butter in a skillet over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add sausage, ham, and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned, about 10 minutes. Stir drained beans into sausage mixture.
• Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
• Stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher. Simmer, uncovered, until thickened and beans are tender, about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.

Steps:

• Cut summer sausage into 2" inch cubes, combine sausage, 2 cans Pinto beans, beef broth, garlic powder, onion powder, salt, pepper and cayenne in a 2 qrt. sauce pan. Bring to boil.
• Cover and continue boiling on meduim heat stirring occasionally until beans become soft, about 45 minutes to an hour.
• Remove from heat. Remove sausage chunks -- all the flavor will be boiled out of the sausage, so I use them for another recipe to fallow later.
• Return pan to stove, add third can of Pinto beans, cover and let simmer on low for about 3 hours.
• After 1-1/2 hrs, using a good masher, mash beans to a desired consistency, but don't mash all of them. Once you've reached a preferred consistency and juices are absorbed, just stir occasionally for the next 1-1/2 hours. to keep from scorching.
• Taste your creation, if you should feel there isn't enough smoke flavor you can always add a few drops of liquid smoke but not too much, I've always found liquid smoke tastes fake and can be overwhelming.
• The trick to good red beans and rice is to allow a long slow simmering, that's why the three hours, I've actually let is simmer for as much as 5 hours. You can expirement with it as you go. Add to prepared rice and enjoy.

Steps:

• Cook rice according to package directions. Meanwhile, in a large saucepan, saute green peppers, onions and garlic in oil until tender. Add the Cajun seasoning, salt and pepper. Cook and stir for 3 minutes., Stir in the beans, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook for 5 minutes. Serve over rice.