LIGHTER CAJUN RED BEANS AND RICE
Entered for safe-keeping. From Evelyn Tribole's "More Healthier Homestyle Cooking". Calories, fat and cholesterol were reduced by eliminating oil and sausage, and using more bell peppers. Fiber was increased by using more bell peppers and using brown rice instead of white rice. (Personal note: use a good-quality brown rice such as Texmati basmati, so you'll enjoy the taste of the brown rice and won't miss the white rice.) Capsicum are the same as bell peppers; I included both to enhance search options internationally.
Provided by KateL
Categories One Dish Meal
Time 51m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the rice according to the package directions. (I allowed 50 minutes of cooking time, which allows plenty of time to do the advance preparation of the vegetables.).
- Meanwhile, coat a large nonstick skillet with nonstick spray and warm over medium-high heat.
- Add the onion and garlic and cook, stirring, for 5 minutes, or until tender.
- Stir in the beans, tomato sauce, bell peppers (or capsicum), oregano, thyme, and hot pepper sauce.
- Bring to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, for 15 minutes, or until the flavors are blended.
- Serve the beans over the rice.
- Garnish with the chopped chives or scallions.
Nutrition Facts : Calories 384.6, Fat 2.5, SaturatedFat 0.5, Sodium 514.9, Carbohydrate 77.6, Fiber 13.1, Sugar 4.5, Protein 13.6
CAJUN RED BEANS AND RICE
This is not authentic, I know, but it's so good! I guess you could call it a Wisconsin version of cajun.
Provided by Kaarin
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown the sausage and onion. Drain. Put back over medium heat and add the peppers, garlic,beans, tomato, cajun seasoning, oregano, thyme and water.
- Bring to a boil, then reduce heat and simmer 10 minutes, stirring as needed. Add the wine and hot sauce and cook 1 minute more. Salt and pepper to taste.
- Serve over rice and garnish with green onions.
Nutrition Facts : Calories 399.5, Fat 24.1, SaturatedFat 8.8, Cholesterol 106.5, Sodium 389, Carbohydrate 12.2, Fiber 2, Sugar 4.5, Protein 33.5
CAJUN RED BEANS AND RICE
Make and share this Cajun Red Beans and Rice recipe from Food.com.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place kidney beans in large pot. Add enough water to pot to cover beans by 2 inches. Bring to boil. Remove pot from heat. Cover and let beans stand 1 hour to soften. Drain. Return beans to same pot. Add 7 cups water and chicken broth. Bring to boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Drain beans, reserving 2 cups of cooking liquid.
- Heat vegetable oil in heavy large skillet over medium-high heat. Add 2 cups onions and saute' until beginning to soften, about 4 minutes. Add sausage, bell pepper, celery, and garlic. Reduce heat to medium and saute' until vegetables are tender, about 10 minutes. Stir in beans, reserved 2 cups cooking liquid, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne. Reduce heat to low; simmer until liquid thickens slightly, about 15 minutes.
- Meanwhile, combine remaining 2 3/4 cups water, rice, butter, bay leaf, thyme, and remaining 1/2 cup chopped onion, 1 teaspoon salt and 1/4 teaspoon black pepper in a large saucepan. Bring to simmer over high heat. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand covered 10 minutes.
- Spoon kidney beans into bowls. Top with rice and serve.
CAJUN RED BEANS AND RICE
Found in 'Tiger Bait' Recipes, and Best of the Best from Louisiana. Firs', cher, you take one-two pound dem red bean an' put dem in a big pot, dere. Den you wash dem bean real good an' watch out fo' dem little rock an' chuck dirt. W'en dem bean real good clean, fill up wit'planty water, fo'-five quart. Throw in nice ham bone wit planty meat lef' an, or one-two pound ham chuck. Don' fo'get to remember two-t'ree onion, fo'-five toe garlic, an' planty salt an' pepper. Now boil dat all down till dem bean planty soft an' dat gravy planty thick. Serve dem over steam rice wit' Tabasco sauce, cher. An' bon appetit!
Provided by Salt Lake Meal Swap
Categories One Dish Meal
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Translation:.
- Wash dried beans.
- Remove any foreign matter, such as stems, etc.
- Place in a large 4 to 6 quarts (4 to 6-liter) saucepan or Dutch oven. Add 4 to 5 quarts (4 to 5 liters) water, ham, onion, garlic and seasonings. Simmer slowly for about 3 hours until beans are soft and gravy is thick.
- To Serve: Cook up some rice. Warm red bean soup in oven, on the stove top or in the microwave until nice and warm. Serve over cooked rice, with Tabasco sauce if you like it hot.
Nutrition Facts : Calories 650.9, Fat 17.3, SaturatedFat 5.5, Cholesterol 47.6, Sodium 855.6, Carbohydrate 96.8, Fiber 9.5, Sugar 2.4, Protein 26.6
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
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
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