The Very Best Red Beans And Rice Recipes

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.

Steps:

• Put the dried beans in a large bowl or container and cover with water. Soak overnight in the refrigerator. Drain well.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion, scallion whites, celery, bell pepper and a big pinch of salt. Cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the garlic and cook, stirring, until softened, about 1 minute.
• Add the beans, 8 cups fresh water, the ham hock, bay leaves, cayenne, sage, thyme and 1 1/2 teaspoons salt to the pot. Bring to a boil, reduce to a gentle simmer and cook, stirring occasionally, until the beans are creamy and tender, about 2 hours. Add a few tablespoons water if the beans get too thick.
• Meanwhile, combine the rice and 3 cups water in a large saucepan and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, and the water is absorbed, about 15 minutes. Remove from the heat and let sit until ready to serve.
• Remove the ham hock from the beans and pull the meat off the bone. Chop the meat and stir it back into the beans; season with salt. Sprinkle with the vinegar; add more to taste. Divide the rice and beans among bowls; top with the scallion greens and hot sauce.

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.

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.

Steps:

• In a very large mixing bowl (or a 12-quart non-reactive pot, or two 6- to 8-quart pots), combine all ingredients except ham, sausage and rice. Cover and refrigerate for 24 hours.
• When ready to cook, place all in a pot with the ham and sausage.
• Bring to a boil, then lower heat, cover, and strongly simmer (preferably without skimming), for 1 hour; stir as needed to keep beans from sticking.
• Reduce heat and slowly simmer, covered, between 2 and 4 hours, or until mixture is very thick and beans are tender.
• During the slow-simmering process, stir frequently, especially toward end of cooking time, adding more water to pot only if dish seems too dry.
• About 1 hour before done, periodically mash some of the beans with a potato masher, scraping pan bottom clean after each mashing; try to mash about 40 percent of the beans.
• Serve immediately over rice or, preferably, let beans cool and refrigerate overnight.
• Reheat for serving.

Steps:

• Sort beans and rinse in cold water. Place beans in stockpots; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. , Drain and discard liquid. To beans, add 9 qts. water, garlic, bay leaves and browning sauce if desired. Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beans are tender., Meanwhile, in large skillets, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, cook the sausage and ham until lightly browned. Remove and set aside. , Add oil to drippings in skillets. Stir in flour until smooth; cook and stir over medium heat until reddish brown, about 12-14 minutes. Add the onions, celery and green peppers; cook and stir until tender. Stir into bean mixture. , Add the bacon, sausage, ham, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove bay leaves. Serve with rice and hot sauce if desired.