Healthy Red Beans And Rice Recipes

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.

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:

• Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
• Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
• Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

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 pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
• Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
• Serve over rice and garnish with green onions.

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.

Steps:

• Drain the beans, discarding the water, and set them aside in a pot. Place the onion, celery, garlic and bay leaves in a medium mixing bowl. Drizzle the olive oil over them and let the mixture sit at room temperature for at least 30 minutes. Don't skip it!
• Pour the oil and veggie mixture over the beans and let that mix sit at room temp for 10 to 15 minutes. Add enough of the water to cover the beans and bring to a boil. (Here, you could also place the mix in a slow cooker.) Lower the temp to a simmer, add S & P, cover and cook for 3 to 4 hours. Remove the bay leaves and add final seasonings to taste. Serve the hot beans over the rice.
• I add plenty of Red Hot at the end, as well.

Steps:

• Soak the beans overnight. Drain the water and cover the beans with a double volume of fresh water in the pot. Bring the beans to a rolling boil. Boil the beans for about an hour, until the beans are tender but not falling apart. Make sure the beans are always covered by water, or they will discolor and get hard. Drain when done.
• While the beans are boiling, sauté the onions, celery, and 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 ham, sausage, seasonings, and just enough water to cover.
• Bring to a boil, then reduce heat to a low simmer. Cook for 2 to 3 hours, until nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. [Note: old beans -- older than six months to a year -- may not get creamy. If this happens, take a cup or so out and mash them, then return them to the pot and stir].
• Serve generous ladles-ful over hot, long-grain, white rice.
• In some New Orleans restaurants, it's traditional to serve Red Beans and Rice with chopped, pickled onions. The addition of the vinegar from the pickled onions really makes the beans "pop".

Steps:

• For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
• For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook's Note).
• Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
• To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.

Steps:

• Rinse and clean beans good.
• Put into a large soup pot.
• Add water.
• Slice onion and sausage into beans.
• Add cajun seasoning and garlic powder.
• Bring to a boil and let boil 15 minutes.
• Reduce heat to low and simmer for 2-3 hours, until beans are tender.
• Salt to taste.
• Serve over hot cooked rice.

Steps:

• Soak the kidney beans overnight in the water, or you can use the quick soak method. Bring them to a boil and then let them sit, covered, on the back of the stove for an hour or two.
• After you have done the initial bean preparations let them boil for about an hour or until they are getting tender. While they cook, you can prepare the vegetables and the meat. The onion, celery and garlic will need chopping.
• Fry the turkey sausage in a large skillet. Crumble it up with a fork as it cooks. Set the sausage aside until the beans have cooked at least an hour.
• After the beans have softened up and are getting close to tender, it is time to add the rest of the ingredients. If your sausage is spicy, you may not want to add the Tabasco, so taste it before adding any. If your sausage is not spicy, then a small shot of Tabasco will marry nicely with the rest of the dish. Simmer the beans, sausage and vegetables for about half an hour longer, or until the beans are all the way tender. If you put the brown rice on to cook right before adding the vegetables and sausage to the beans, they should get done at about the same time.
• Serve this by putting some rice into a cereal bowl. Then, ladle a goodly amount of the bean mixture on top of the rice.

Steps:

• Rinse beans and then put then in a large pot. Then chop up your onion and bacon and mince your garlic then add this all to the pot of beans. Cover with water and bring to a boil. After it comes to a boil reduce to a simmer and at this point chop and add your smoked sausage, beef boulion, and the tomato paste then continue to simmer covered for 2-3 hours.
• Prepare the rice as directed on box or bag of rice. The 1 cup of rice I listed will make 4 servings.
• You may add the cooked rice to the beans when they are done if you like. We just served our beans over the rice. Also salt your water when you first start cooking the beans it tastes better then doing it after. And if your beans get to thick just add a little more water or beef broth to thin them a bit. If you use beef broth I would cut back on salt or use low sodium beef broth. Hope you enjoy them!