AUTHENTIC NEW ORLEANS RED BEANS AND RICE
Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.
Provided by Matt
Categories Side Dish Rice Side Dish Recipes
Time 5h30m
Yield 10
Number Of Ingredients 15
Steps:
- Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
- Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
- Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 44.1 g, Cholesterol 44.5 mg, Fat 20.5 g, Fiber 12.1 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 861.3 mg, Sugar 2.9 g
CHEF JOHN'S RED BEANS AND RICE
Any time someone asks the question, 'What exactly is soul food?' the answer should always be 'a comforting bowl of red beans and rice.' Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.
Provided by Chef John
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 3h45m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 541.5 calories, Carbohydrate 62.9 g, Cholesterol 46.4 mg, Fat 20.5 g, Fiber 10.1 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1384 mg, Sugar 3.6 g
HAM, RED BEANS AND RICE
Adding ham to the classic dish of red beans and rice was an experiment which turned out wonderful. The spices are great!-Vanita Davis, Camden, Arkansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In large saucepan, combine all ingredients except rice. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes. Serve over rice.
Nutrition Facts : Calories 118 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 947mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
KENTUCKY RED BEANS AND RICE TOPPED WITH CRISPY COUNTRY HAM
Provided by Damaris Phillips
Categories side-dish
Time 2h15m
Yield 8 to 12 servings
Number Of Ingredients 25
Steps:
- For the beans: Melt the butter in a large Dutch oven over medium heat. Once it is melted, add the onions, pepper and celery and saute until tender, about 5 minutes. Add the pecans and saute until they are dark brown, 2 to 3 minutes more. Add the Cajun/Creole seasoning, garlic powder, ground thyme, white pepper and bay leaves. Stir to coat. Add the beans and 8 cups of water. Cover and cook over medium heat until the beans are just about to be al dente, 75 to 90 minutes. Uncover, stir in the hot sauce and liquid smoke and cook until the sauce thickens, the beans are tender and the liquid has reduced by half, about 20 minutes more.
- For the rice: Preheat the oven to 300 degrees F.
- Melt the butter in a medium saucepan over medium heat. Once it is melted, add the rice, Roasted Garlic, liquid smoke and 1/2 teaspoon salt and stir to combine. Saute over medium heat until all the rice is coated with butter. Add 1 1/2 cups warm water and bring to a boil, about 2 minutes. Cover, reduce the heat to low and cook until tender and the water is absorbed, 18 to 22 minutes. Remove from the heat and set aside for 5 minutes. Fluff with a fork before serving.
- Lay out the country ham slices on a baking sheet and bake until crispy, 15 to 25 minutes, depending on the thickness of your ham. Set aside until cool enough to crumble for garnish.
- Remove the bay leaves from the bean pot. Season the beans with salt and pepper, to taste. Serve over the rice. Garnish with the crumbled country ham.
- Preheat the oven to 375 degrees F.
- Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the head on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and bake until the garlic soft and roasted, 35 to 40 minutes. Let cool before using.
CHEF PAUL'S RED BEAN S AND RICE WITH HAM HOCKS
Who better than Paul Prudhomme to rely on when in need of a good red beans and rice recipe? We consider Chef Paul the Papa of Cajun cooking. He's simply the best! The beans need to soak overnight the day before cooking.
Provided by Penny Stettinius
Categories Beans
Time P1DT3h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cover the beans with water 2" above beans.
- Let stand overnight.
- Drain just before using.
- Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well.
- Cover and bring to a boil over high heat.
- Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally.
- Remove ham hocks from pan and set aside.
- Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
- Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.
- *If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.
- Add the ham hocks and cook and stir 10 minutes more.
- Serve immediately over hot, white rice.
Nutrition Facts : Calories 561.5, Fat 21.8, SaturatedFat 7.5, Cholesterol 43.1, Sodium 994.3, Carbohydrate 60, Fiber 14.7, Sugar 6.5, Protein 33.2
HAM AND RED BEANS
I've cut some of the fat and calories from this traditional Southern dish. But after one bite, you'll agree it still has plenty of flavor.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven, bring all ingredients to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.
Nutrition Facts : Calories 207 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 474mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
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