LORA'S PRESSURE-COOKER RED BEANS & RICE
My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies, it's tasty, easy and economical, too! -Carol Simms, Madison, Mississippi
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Rinse and sort beans. Soak overnight according to package directions. Drain, discarding water; rinse with cool water., In a 6-qt. electric pressure cooker, combine beans, ham, sausage, vegetables, pepper sauce, garlic, salt and enough water to cover (about 4 cups). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Quick-release pressure. Serve with rice.
Nutrition Facts : Calories 249 calories, Fat 5g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 788mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 7g fiber), Protein 23g protein. Diabetic Exchanges
LORA'S RED BEANS & RICE
My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies that simmer all day, it's tasty, easy and economical, too! -Carol Simms, Madison, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 8h15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place beans in a large bowl; add cool water to cover. Soak overnight., Drain beans, discarding water; rinse with cool water. Place beans in a greased 6-qt. slow cooker. Stir in ham, sausage, vegetables, pepper sauce, garlic and salt. Add water to cover by 1 in., Cook, covered, on low, until beans are tender, 8-9 hours. Serve with rice.
Nutrition Facts : Calories 249 calories, Fat 5g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 906mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 7g fiber), Protein 23g protein.
LOUISIANA RED BEANS AND RICE
Steps:
- Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
- Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.
- Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.
RED BEANS AND RICE (MOORS AND CHRISTIANS): MOROS Y CRISTIANOS
Steps:
- In a large stockpot, combine the beans with the Italian pepper and a bay leaf. Cover with water, passing the beans by 2 inches. Boil covered until tender, about 1 1/2 hours. Drain, reserving 3 cups of the cooking liquid.
- In a large casserole, render the fat from the bacon and ham. Add olive oil and saute the onions, pepper, and garlic until translucent. Add tomato paste and caramelize. Add the beans, the cooking liquid, oregano, cumin, and rice. Season with salt. Bring to a boil, cover, and cook at very low heat for about 20 minutes. Fluff with a fork.
LEAN RED BEANS AND RICE
Categories Bean Pork Side Low Fat Mardi Gras Pork Chop Sausage Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 11
Steps:
- Soak beans in water to cover overnight.
- Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 6 minutes. Stir in pork chops, sausage, thyme and cayenne; sauté 2 minutes. Add beans and 3 1/2 cups water. Simmer over low heat until beans are creamy, about 1 1/2 hours. Serve with steamed rice.
THE VERY BEST RED BEANS AND RICE
After trying many red beans and rice recipes, I've settled on this one. It's one of the best, in my humble opinion, although I am sure it's not super authentic since I use bacon instead of tasso or ham hocks. It's loosely adapted from Emeril's Red Beans and Rice (the non "New Orleans style" recipe) on foodnetwork.com. The original, more authentic recipe can be found here: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html
Provided by sbjanda
Categories One Dish Meal
Time 3h
Yield 1 large pot, 8 serving(s)
Number Of Ingredients 17
Steps:
- Cover the beans with ample water and soak overnight. Rinse beans and set aside.
- In a large pot, cook the bacon until done. Remove the bacon slices and set aside to cool. Reserve the bacon grease for the next step.
- Reduce heat to medium. Add yellow onions, celery and green bell peppers. Season with the pepper and cayenne and cook until vegetables start to become translucent, about 5 minutes,.
- Add the bay leaves, parsley and thyme. If you are using fresh andouille, add now and brown (about 4 more minutes). If using smoked (pre-cooked) sausage, wait until step 7.
- Add the garlic and cook for another minute.
- Add water/stock, beans, and reserved bacon (chopped) and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally 1 and a half hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
- Add smoked sausage (if not already added in step 3). Adding this later, keeps it from overcooking and getting too tough. Cook another 30 minutes or until beans become tender and start to thicken.
- 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. Cook until the beans are tender and creamy, about 15 to 20 minutes. Add vinegar and stir. Add salt to taste.
- Remove from the heat and serve over rice with green onions as a garnish.
Nutrition Facts : Calories 388.8, Fat 14.2, SaturatedFat 4.6, Cholesterol 28.6, Sodium 826.9, Carbohydrate 45.9, Fiber 1.4, Sugar 6.9, Protein 19
AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE
This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
Provided by Melissa S.
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 8h20m
Yield 8
Number Of Ingredients 12
Steps:
- Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
- Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.
Nutrition Facts : Calories 556.1 calories, Carbohydrate 61.5 g, Cholesterol 49.9 mg, Fat 22.3 g, Fiber 15.2 g, Protein 27.2 g, SaturatedFat 7.5 g, Sodium 615.1 mg, Sugar 2.5 g
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
RED BEANS AND RICE
Make and share this Red Beans and Rice recipe from Food.com.
Provided by dloyer4
Categories Beans
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
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".
Nutrition Facts : Calories 373.8, Fat 20.9, SaturatedFat 7.2, Cholesterol 61.6, Sodium 1447, Carbohydrate 20.2, Fiber 5.5, Sugar 2.4, Protein 26.3
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