SUNNY'S EASY RED BEANS AND RICE
Provided by Sunny Anderson
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add the olive oil and sausage to a Dutch oven over medium heat. Cook, stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3 to 5 minutes. Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grinds of black pepper (more than usual!). Cook, stirring, until the veggies are tender and the celery and onion are translucent and beginning to brown, 3 to 5 minutes. Stir in the beans and their liquid, garlic and ham hock.
- Add 1 cup water and bring to a boil. Lower to a simmer, then cover and cook until the beans are very tender, about 30 minutes. Serve over white rice with a shake of hot sauce.
RED BEANS AND RICE
Provided by Emeril Lagasse
Categories main-dish
Time 2h50m
Yield 8 servings
Number Of Ingredients 18
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.
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 - HABICHUELA
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over White Rice, garnished with cilantro.
- In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.
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
PORTUGUESE CHOURICO, BEANS, AND RICE
I grew up on chourico, and this dish is a Portuguese comfort food that my mom always made. I took it upon myself to replicate it with a bit more kick, but even with the changes, it reminds me of being a kid. It's such a warm and satisfying dish.
Provided by Raquel Teixeira
Categories World Cuisine Recipes European Portuguese
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
- As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
- Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.
Nutrition Facts : Calories 721.9 calories, Carbohydrate 108.6 g, Cholesterol 21 mg, Fat 23.7 g, Fiber 9 g, Protein 18.6 g, SaturatedFat 5.2 g, Sodium 1433.9 mg, Sugar 9.2 g
ORINOCO RED BEANS AND RICE
Listed as one of the top ten dishes from South America in "Food and Wine" site. Here is what is stated: "This is a great all-purpose side dish for meat, poultry or seafood stews. The fresh, mild, lantern-shaped ají dulce chile peppers used here are widely available at Latin markets, where they are often labeled ají cachucha. (Italian frying peppers can be substituted.) In the Orinoco river valley of Venezuela, chopped ají dulce chiles are frequently sautéed with scallions, leeks and celery to form the flavoring base for a variety of dishes."
Provided by diner524
Categories Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a very large, deep skillet, heat the olive oil. Add the chopped bacon and cook over moderate heat, stirring, until golden brown. Add the garlic and cook, stirring, until golden. Add the onion, bell pepper, chile peppers, scallions, leek, celery, chopped cilantro and parsley and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add the beans and cook, stirring gently, for 2 minutes. Add the rice, water, cilantro sprigs and 2 teaspoons of salt and bring to a boil. Reduce the heat to moderately low and simmer until the liquid is almost completely absorbed, about 6 minutes.
- Fluff the rice with a fork. Reduce the heat to very low, cover and cook until the rice is firm-tender, about 25 minutes. Fluff the rice, season with salt and serve.
Nutrition Facts : Calories 395.6, Fat 11.7, SaturatedFat 3.3, Cholesterol 12.8, Sodium 185.4, Carbohydrate 63.6, Fiber 3.4, Sugar 6.8, Protein 9.2
GALLO PINTO (RED BEANS AND RICE)
From the website whats4eats, this is describes as a dish typical to Costa Rica and Nicaragua. Other variations are included below and give a regional taste from other parts of Central America.
Provided by Studentchef
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
- Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
- Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
- Variations:.
- •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
- •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
- •Stir in some chopped cilantro.
- •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.
RED BEANS AND RICE
Make and share this Red Beans and Rice recipe from Food.com.
Provided by islandgirl77551
Categories Beans
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 523.8, Fat 21.5, SaturatedFat 7.3, Cholesterol 43.1, Sodium 929.3, Carbohydrate 51.6, Fiber 11.9, Sugar 3.2, Protein 31.7
RED BEANS & RICE - MY RECIPE
This is my personal recipe of red beans and rice. I've seen it made many many times in the kitchens of the French Quarter and in the homes of friends. This is how I like to make them. Creamy, slow cooked and full of flavor. Cooking time does not include the over night soaking of the beans. Red Beans have 7 grams of fiber per serving and are very good for you. Beans and rice together are a complete protein. (Vegan directions are included)
Provided by graniteangel
Categories < 4 Hours
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Sort dry red beans to make sure all discolored beans and debris are removed. Rinse with cold water.
- In a medium sized pot add your beans, 3 cups of chicken stock and 3 cups of the water.
- Let soak at least 6 hours or over night in fridge.
- In a large sized pot add your olive oil and turn heat to Med-High. If using pork chop bones, add to the pot and cook on both sides for about 2 minutes each. I buy pork chops with the bone in at the store in bulk when on sale, and cut the bones out leaving a little meat on them for my soups and stews. Then I freeze the boneless chops after trimming them of fat.
- Add onions and bell peppers. Saute for about 3-4 minutes. Add garlic, creole seasoning, old bay, black pepper, cayenne and white pepper. Saute for another minute.
- Add bay leaves, thyme, oregano, and kosher salt. Add beans from the fridge (including all liquid they soaked in), and the 2 cups of water. Now is the time to add ham bone if not using pork chop bones.
- Stir and let come to a boil, then turn heat down to low and let simmer for at least 2 1/2 hours. I like to cook mine around 3 1/2. Or before bringing to a boil you can add to the crock pot and let cook for 6 hours on high.
- Make sure to remove bone(s) and bay leaves before serving. Taste to make sure has enough salt, and add some to taste.
- Serve with long grain white rice. I like to pack rice in a cup size ramekin (small cup size bowl)and then turn up side down onto plate, spooning beans around it. You can use chopped fresh parsley to garnish.
- To really liven up your meal buy some spicy smoked sausage like andouille, slice in half length wise and grill it up to serve on the side. Good with smoked veggie sausage too.
- I'm addicted to cheese, so I usually top mine with cheddar jack and eat with crusty whole grain bread. That's not the authentic way to eat it, but I sure do enjoy them that way.
- To make these totally veggie, just sub vegetable stock for the chicken and omit the pork bones. I've made it for friends with both veggie sausage and smoked tofu and they really enjoy it.
Nutrition Facts : Calories 111.2, Fat 4.2, SaturatedFat 0.8, Cholesterol 3.6, Sodium 473.3, Carbohydrate 13.5, Fiber 1.5, Sugar 4.3, Protein 7.1
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