Mama Millies Spicy Red Beans Rice Recipes

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SPICY RED BEANS AND RICE

I guess I'm one of those women "who have moved from the country in body but not in heart"! Although I'm an attorney in a large city, my parents are ranchers. And, since they once grew rice, that's a staple of my cooking. Because of my busy schedule, I like dishes like this that can be easily reheated throughout the week. This was actually a soup recipe when I first found it. I needed a side dish, however, so I simply reduced the amount of water.

Provided by Taste of Home

Categories     Side Dishes

Time 3h10m

Yield 8 servings.

Number Of Ingredients 15



Spicy Red Beans and Rice image

Steps:

  • Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice.

Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 711mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.

1 pound dry red kidney beans
2 teaspoons paprika
1/2 to 1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon ground cumin
1 quart water
1 large smoked ham hock
2 to 2 teaspoons salt
1-1/2 cups chopped celery
1-1/2 cups chopped onion
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
3 tablespoons minced fresh parsley
Cooked rice

SPICY RED BEANS AND RICE

These beans smell so good when they are cooking and the results are a tasty, New Orleans style red beans and rice. I have tried several recipes but this one is easier than the others I've tried with an excellent result. Serve with cornbread or corn muffins and your meal is complete. Recipe is from Taste of Home magazine.

Provided by Anita Harris

Categories     Cajun

Time 4h

Yield 8 serving(s)

Number Of Ingredients 15



Spicy Red Beans and Rice image

Steps:

  • Sort and rinse beans.
  • In a large Dutch oven or kettle, place all ingredients except parsley and rice.
  • Bring to a boil, then simmer, covered for 3-4 hours or until beans are tender.
  • Stir occasionally, adding water as needed to make a thick gravy.
  • Just before serving remove bay leaves and stir in parsley.
  • Serve over rice.

1 lb dried red kidney beans
2 teaspoons paprika
1/2-1 teaspoon cayenne pepper
1 teaspoon black pepper
2 bay leaves
1 teaspoon ground cumin
1 quart water
1 large smoked ham hock
2 -3 teaspoons salt
1 1/2 cups chopped celery
1 1/2 cups chopped onions
2 fresh garlic cloves, minced
1/2 teaspoon hot pepper sauce
3 tablespoons minced fresh parsley
hot cooked rice

MOM'S CHILI

Quick, easy, yummy chili from Texas.

Provided by Bailey

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8



Mom's Chili image

Steps:

  • In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 18.7 g, Fiber 8.4 g, Protein 27 g, SaturatedFat 7 g, Sodium 1701.1 mg, Sugar 4.1 g

1 pound ground beef
1 large onion, chopped
1 (15 ounce) can ranch-style beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (1.25 ounce) package chili seasoning mix
salt and pepper to taste
2 teaspoons chili powder, or to taste
1 cup water, or as needed

SPICY VEGETARIAN RED BEANS AND RICE

Provided by Guy Fieri

Categories     side-dish

Time 14h15m

Yield 4 to 6 servings

Number Of Ingredients 23



Spicy Vegetarian Red Beans and Rice image

Steps:

  • Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
  • Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and saute the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce,Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary. Season well with salt once the beans are tender.
  • When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
  • Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice.

1 pound dried red beans, sorted through for stones
2 tablespoons canola oil
3 tablespoons minced garlic
2 medium carrots, peeled, 1/2-inch dice
2 celery stalks, 1/2-inch dice
1 large sweet onion, 1/2-inch dice
1 medium red bell pepper, 1/2-inch dice
Freshly ground black pepper
6 cups lightly packed torn kale leaves, ribs removed
2 canned chipotle chilies in adobo, minced
1 tablespoon adobo sauce (from canned chipotles)
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper, or as needed
2 bay leaves
Kosher salt
Hot sauce, such as Tabasco
4 cups steamed long-grain white rice
1/4 cup sliced green onion, for garnish
1 lemon, cut into wedges

SPICY BEANS AND RICE

"I make this for a quick meal when we are in a hurry, but I still want to feed my family something nutritious and yummy!" relates Janesville, Wisconsin contributor, Sandra Castillo.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 11



Spicy Beans and Rice image

Steps:

  • In a 2-qt. microwave-safe dish, combine the first six ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed. , Stir in the beans, Mexicorn, tomatoes and salsa; top with cheese. Cover and microwave on high 2-3 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 294 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 905mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 13g protein.

2 cups uncooked instant rice
2 cups water
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Dash pepper
1 can (16 ounces) chili beans, undrained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1/2 cup salsa
1 cup shredded reduced-fat cheddar cheese

MAMA'S RED BEANS & RICE

Down home delicious! My family doesn't like things too hot, but does enjoy a bit of spice. They also like a hearty meal with meat, meat, and more meat. Without the additional ham in red beans and rice, my family always was less than excited for this meal. When I learned to add the ham to it, they now clamor for Mama's Red Beans and Rice!

Provided by NewNerdMom

Categories     One Dish Meal

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 24



Mama's Red Beans & Rice image

Steps:

  • Speed soak kidney beans by covering with water and bringing to rolling boil for 2-5 minutes. Cover, remove from heat, and let sit for an hour.
  • Render fat from bacon or ham to coat bottom of dutch oven OR use about 2 Tabelspoons oil to brown andouille sausage.
  • Once sausage is browned, remove from pan and set aside.
  • In fat left over from sausage, saute onions, celery, carrots, and bell pepper until translucent and beginning to brown scraping up the fond from the sausage.
  • Add the garlic and cook for an additional 2-3 minutes. DO NOT let the garlic burn!
  • Add ham hocks and ham bone to the pot and cover with water.
  • Bring to boil and simmer, covered, for 2 hours.
  • Mix together in small bowl salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, thyme, and paprika; set aside.
  • Once ham is falling off the bone and ham hocks are beginning to fall apart, remove about 2 cups of water/stock from the pot.
  • Remove the bones and return the meat to the pot.
  • Drain what liquid is left from the beans and dump beans into the ham and stock mixture.
  • Dump browned andouille sausage into ham, bean, and stock mixture.
  • Add spice mixture and bay leaves to the pot and mix in well.
  • Cover and simmer for 1-2 hours.
  • While simmering the beans, cook your favorite rice. You'll need at least 3-4 cups. My family really likes rice so I usually double that.
  • Remove the bay leaves and any bone or skin pieces from ham hock.
  • When ready to eat, if there still seems to be too much liquid on the beans, just ladle the excess liquid off. (I find that some days are just more humid and there's a lot of liquid, and some days there's hardly any.).
  • Serve meaty bean mixture over the top of hot rice.
  • If desired, use some good hot sauce on top. Enjoy!

Nutrition Facts : Calories 240.3, Fat 12.9, SaturatedFat 4.8, Cholesterol 23.9, Sodium 678.8, Carbohydrate 20.8, Fiber 1.5, Sugar 2, Protein 10.6

1 lb dried kidney beans
2 cups water (more accurately, enough to cover plus 1-2 inches)
2 tablespoons fat (for frying, I prefer to render ham fat or bacon fat for this dish)
1 lb andouille sausage, cut into bite size medallions
3 carrots, diced
3 celery ribs, diced
1 medium onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
2 smoked ham hocks
1 meaty ham bone
8 cups water (more or less, cover the ham hocks, bones, and veggies)
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons paprika (or 1 teaspoon paprika and 1 teaspoon smoked paprika)
2 bay leaves
salt and pepper
3 -4 cups cooked rice
red pepper hot sauce

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