Guys Gumbo Shack Red Beans And Rice Recipes

Steps:

• In a large saucepan, melt butter. Add all ingredients except beans and rice and saute until vegetables are soft. Add beans and cook for 30 minutes over medium heat. Use hand blender or potato masher to mash beans until approximately 50 percent of the beans remain intact. Serve over cooked white rice.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Wash beans and put in 2 quarts of water in heavy stockpot. In a separate container, dissolve bouillon cubes in 2 cups of hot water and then add to beans. Place over low heat and cook for about 3 hours.
• In a saute pan, combine onions, bell pepper, garlic, and celery. Saute until tender and add to the beans. Add the ham hocks, and tomato sauce.
• If the beans have soaked up the water, add more to barely cover the beans. Add Worcestershire, hot sauce, horseradish, and parsley. Simmer over medium to high heat for 4 to 5 hours, adding water if necessary during cooking.
• When beans are tender, add cumin, thyme, cayenne pepper, sage, salt, and 1 cup water. Allow to simmer for another 2 to 3 hours. 30 minutes prior to serving, add sausage.
• Serve beans over rice.

Steps:

• Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the flatulence factor.)
• Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
• While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.
• After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the liquid smoke (or ham hock), smoked sausage/turkey sausage, seasonings, and just enough water to cover.
• Bring to a boil, then reduce heat to a low simmer. Cook uncovered for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. I taste the broth at around 1.5 hours and adjust seasonings as they cook down. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.
• NOTE: If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.
• If you can -- let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
• Serve generous ladles-ful over hot white long-grain rice, with good French bread. I also have a bottle of hot sauce on the side for those who like it spicy!

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.