SLOW COOKER RED BEANS AND RICE
Provided by Valerie Bertinelli
Categories side-dish
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
- Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.
VEGAN RED BEANS AND RICE
This is a healthier, vegetarian/vegan/Lent-friendly version of one of my favorite Creole dishes. This dish is typically made with ham hocks, so this version has less fat and salt by default. In Louisiana, it is traditionally served on Monday. Make it part of your weekly rotation! Allow each person at the table to add Cajun seasoning and Louisiana hot sauce to taste.
Provided by Lauren Reese
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 10h25m
Yield 6
Number Of Ingredients 16
Steps:
- Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse.
- Add celery, onion, bell pepper, and garlic to a blender and process until just shy of a puree.
- Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes. Add thyme, oregano, black pepper, cumin, and cayenne pepper. Cook, stirring regularly, for 2 minutes more.
- Add 6 cups water, the beans, liquid smoke, and bay leaves. Stir to combine and turn heat up to high. Bring to a boil, reduce heat to low, and let simmer until beans begin to fall apart, 2 to 3 hours.
- Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves. Mash about 1/3 of the beans, adding as much of the reserved liquid as necessary to reach preferred thickness. Mix with the unmashed beans and season with salt. Serve beans over rice.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 76 g, Fat 6.5 g, Fiber 13.2 g, Protein 20 g, SaturatedFat 0.9 g, Sodium 64.7 mg, Sugar 3.3 g
VEGAN SLOW COOKER RED BEANS AND RICE
This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco.
Provided by Sarah DiGregorio
Time 7h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
- If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
- Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.
SLOW COOKER RED BEANS AND RICE
Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!
Provided by DaleAnn82
Categories Side Dish Beans and Peas
Time 8h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g
SLOW COOKER RED BEANS AND RICE
This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a vegan version of this recipe.)
Provided by Sarah DiGregorio
Categories dinner, beans, sausages, main course
Time 7h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.
- Add the beans, bay leaves, thyme, sausage, ham hock and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
- If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
- Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.
VEGAN PRESSURE COOKER RED BEANS AND RICE
Here's a vegan version of the classic New Orleans dish that uses smoked paprika, miso paste and soy sauce to add a savory notes. Pressure cookers are ideal for preparing dried beans; even unsoaked beans cook quickly and evenly, so that the beans become creamy but still keep their shape (though we've got instructions for a slow cooker approach, too). Here, you want the beans to be very tender, so that the stew is thick - with a few beans that have slightly broken down - and not soupy. This vegan version of "Monday red beans" is not as creamy as the one made with pork, so smashing a few beans against the side of the pot at the end of cooking is particularly important. Louisiana-style hot sauce is key as well.
Provided by Sarah DiGregorio
Categories beans, sausages, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage (if using). Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.
- Add the beans, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
- Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Add the soy sauce, and season to taste with salt and cayenne. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy. It will continue to thicken as it sits, or you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken. Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.
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- Add in the soaked and drained kidney beans, bay leaves, thyme, oregano, cayenne pepper, black pepper, chipotle peppers, red pepper sauce, and vegetable broth. Bring to a boil, reduce heat, and simmer for about two hours, or until the beans are very tender and mushy (see notes about bean cooking time).
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