Silky Red Bean Sauce Recipes

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AMERICAN-STYLE RED BEANS AND RICE

This is a tasty treat I taught myself to make when I was snowed in and couldn't get to the grocery store. Tasty and easy to make.

Provided by LAURENB222

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 35m

Yield 4

Number Of Ingredients 10



American-Style Red Beans and Rice image

Steps:

  • In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.
  • Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.

Nutrition Facts : Calories 511.2 calories, Carbohydrate 101.1 g, Fat 5.1 g, Fiber 9.9 g, Protein 14.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 3.8 g

1 tablespoon olive oil
1 (15 ounce) can kidney beans
1 ½ cups tomato sauce
4 ½ cups water, divided
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch dried thyme
salt and pepper to taste
5 teaspoons adobo seasoning, divided
2 cups uncooked white rice

RED BEAN PASTA SAUCE

Make and share this Red Bean Pasta Sauce recipe from Food.com.

Provided by selfmadegirl

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Red Bean Pasta Sauce image

Steps:

  • After having soaked the beans overnight or for at least 8 hours, place the beans in a large pot and cover with 6 cups of water. Add the bay leaves and the garlic cloves.
  • Bring the beans to a boil over high heat and then reduce the heat to medium-low, keeping the beans at a simmer for an hour and a half, stirring frequently.
  • Once the time is up, turn the heat off and set the beans aside. Leave them in the water with the lid on.
  • Set a large pot of water to boil for your pasta. While you wait for the water to boil, prepare the rest of the sauce by heating the olive oil in a large, wide saucepan.
  • Once the oil is hot, lower the heat to medium and add the onion and celery, stirring often. Be sure not to burn the mixture. Cook until the onion and celery have softened. This should take between 15 and 20 minutes.
  • Drain the beans and add them to the mixture. Discard the bay leaves but add the garlic cloves to the mixture as well. Mash the cloves up so that they flavour the sauce. Add the red pepper flakes and salt to taste. Cook for 5 minutes and then turn the heat off while you cook your pasta.
  • Once the water for the pasta has boiled, cook the pasta according to the package directions. Once the pasta is cooked, drain it and add it to the bean mixture. Turn the heat on low as you combine the pasta with the sauce. Add the parsley (optional) and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 279.1, Fat 27.2, SaturatedFat 3.8, Sodium 21.9, Carbohydrate 7.8, Fiber 2.3, Sugar 1.2, Protein 2.3

1/2 cup red kidney beans (soaked overnight for at least 8 hours)
2 bay leaves
2 garlic cloves (peeled)
1/2 cup olive oil
1/2 red onion (chopped finely)
1 cup celery (chopped finely)
1/2 teaspoon red pepper flakes
salt and pepper
chopped parsley (optional)

RED BEAN STEW

Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.

Provided by Martha Rose Shulman

Categories     dinner, one pot, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17



Red Bean Stew image

Steps:

  • Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
  • Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
  • Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
  • Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 22 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 5 grams

1 pound (2 1/4 cups) red beans, washed, picked over and soaked for 6 hours or overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 medium or large onion, chopped
6 garlic cloves, minced
2 carrots, peeled and chopped
1 large or 2 small green bell peppers, cut in small dice
2 tablespoons sweet Hungarian paprika
2 tablespoons tomato paste
1 bay leaf
Salt
1 teaspoon oregano
Pinch of cayenne
2 tablespoons red wine vinegar
1/2 teaspoon sugar
Freshly ground pepper
1/2 cup minced fresh parsley, or a combination of parsley and dill
1/2 cup drained yogurt for topping

SILKY BEAN CURD SOUP WITH GREENS

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 7



Silky Bean Curd Soup with Greens image

Steps:

  • Bring chicken broth and water to simmer with soy sauce. Whisk a few tablespoonfuls of the hot broth into the miso paste and reserve. Add bean curd and spinach and cook over low heat for a minute to wilt. Return miso paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust the seasoning. Garnish and ladle out.

2 cups chicken broth
2 cups water
1 teaspoon soy sauce
2 tablespoons miso paste
4 ounces silky soft bean curd, cut into 1/2-inch dice
8 ounces spinach, stemmed and leaves washed
Garnish crushed red pepper flakes; toasted sesame seeds

SILKY RED BEAN SAUCE

Number Of Ingredients 12



Silky Red Bean Sauce image

Steps:

  • Place the soaked beans in a medium saucepan with 1 quart of cold water and the Bouquet Garni. Bring to a boil, then reduce the heat and simmer until the beans are tender but not mushy, about 1 hour. After the beans have simmered for 30 minutes, heat the olive oil in a large skillet over medium heat. Add the onion and poblano and cook, stirring, for about 5 minutes. Add the garlic and cook for 2 more minutes, then transfer the vegetables to the saucepan with beans and stir in the tomato puree, chipotle, and chile powder. (If using canned beans, rinse them and place in a medium saucepan with 1 cup of water and the sautéed ingredients, chipotle, chile powder, and tomato puree). If your beans start looking dry (they should be submerged and moist throughout the simmering), add a little more water. Cook for about 15 more minutes, and when the beans and vegetables are very soft, season to taste with salt and pepper. Drain them, reserving the liquid, and cool. Place the beans in a blender with the cilantro, lime juice, and a cup of the cooking liquid. Puree them, adding more liquid as necessary to make a smooth, viscous sauce (the consistency of pancake batter). You may need to do this in two batches. Pour the sauce into a pot and keep warm until ready to use. If necessary, you can add a little water.

1/2 pound red beans, soaked overnight or "quick soaked," or 1 (15 1/2-ounce) can red beans, drained
Bouquet Garni (p. 145) made with bay leaf, cilantro stems, and 1-inch piece of cinnamon stick
2 tablespoons olive oil
1 small onion, chopped
1 small poblano pepper, stemmed, seeded, and chopped
2 garlic cloves, minced
1 cup tomato puree, made from fresh or canned tomatoes
1 chipotle chile canned in adobo sauce, split lengthwise and seeded
1 teaspoon chile powder
Salt and pepper
1/2 bunch cilantro, cleaned and roughly chopped
Juice of 1/2 lime (about 2 tablespoons)

EXTREMELY EASY LOUISIANA HOMESTYLE REDBEANS AND SAUSAGE

There are good red beans and sausage recipes and there are bad. Sadly, most are bad. They are either too bland, too watery or too seasoned. This recipe will make you feel like you're a master Cajun chef! I personally think that Popeye's fast food has the best red beans on the planet, but these are a close second and it's LOT cheaper. Please note: In order to make this taste as intended, you will want to use the ingredients I list, including the EXACT brand names. Using the correct ingredients will yield a rich, creamy, smokey flavored red beans and sausage delight! Best served in a double portion over a single portion of white rice. For a unique flavor, substitute white rice with cajun dirty rice, which is rice dressing as most cajuns call it.

Provided by nevaro

Categories     Pork

Time 40m

Yield 6 Cups, 6-8 serving(s)

Number Of Ingredients 7



Extremely Easy Louisiana Homestyle Redbeans and Sausage image

Steps:

  • Slice the Richard's Beef and Pork Sausage into medium-thin slices.
  • Put the sliced sausage into a 3-4 quart pot and brown on low to medium heat. Add the 2 Tbs. of Tony Chachere's Seasoning when sausage begins to simmer and stir. Allow the sausage to brown and crisp, but be careful not burn! Stir regularly until the sausage has browned properly. Do not drain the remaining oil.
  • While the sausage is browning, open both cans of Blue Runner Cream Style Red Beans and put aside until the sausage is browned to your satisfaction.
  • Lower your heat to lowest setting and add the 1/2 cup of warm water and both cans of red beans to the sausage.
  • Add 1 teaspoons Dry Italian Seasoning, 1 teaspoons Ground Pepper and the optional 1/2 teaspoons of Salt and stir well. Pay attention to make sure nothing is sticking to the bottom of the pot.
  • Increase the stove heat to just above the lowest setting, cover and allow to simmer for 30 minutes. Make sure to check and stir every few minutes. If too much liquid has evaporated, add a little warm water and stir.
  • Serve over white rice or dirty rice in a 2:1 ratio (Twice the amount of red beans to white rice portion).
  • Note: You can substitute Richard's brand sausage with Savoie's brand easily, but if neither is available, you'll have to trust your instincts on what type to get. Most people in Louisiana know and love Blue Runner's brand of home-style beans, so if it isn't available in your area, you can try to substitute with another brand. Chances are it won't taste as good, and you'll have to mash and season the beans more. Local Louisiana Wal-Mart stores should carry Blue Runner, though.
  • For an added kick you can use "hot" flavored sausage instead of regular.
  • Refrigerate or freeze left-overs. When reheating, add a small amount of water.

32 ounces red beans (2 regular cans of Blue Runner Creole Cream Style)
1 lb smoked sausage (Richard's Brand Beef and Pork works best)
1/2 cup warm water
2 tablespoons creole seasoning (Tony Chachere's Original)
1 teaspoon dried Italian seasoning (The cheap oregano and thyme type will work)
1/2 teaspoon salt (optional)
1 teaspoon ground black pepper

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