PRESSURE-COOKER RED BEANS AND RICE
My family loves New Orleans-style cooking, so I make this dish often. I appreciate how simple it is, and the smoky ham flavor is scrumptious. -Celinda Dahlgren, Napa, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the first 6 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally., Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to pressure cooker; discard bones. Stir in tomato, green pepper and salt. Select saute setting and adjust for low heat. Simmer, stirring constantly, until pepper is tender, 8-10 minutes. Serve with rice., Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 216 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 671mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 12g fiber), Protein 12g protein.
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
BUTTERY RADISHES WITH HONEY AND CHIVES
Radishes are often overlooked, but we give them the star treatment in this recipe. A bit spicy raw, radishes that are cooked take on a much mellower flavor. A touch of butter and a drizzle of honey make these downright decadent. Serve them alongside pan-roasted chicken for a quick and healthy meal.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim both the root and tip ends off of the radishes and halve them lengthwise. (If any radishes are larger, quarter them to keep all the pieces at a similar size so that they cook evenly.) Add the butter and 1/2 teaspoon salt to a 2-quart baking dish. Microwave on high until the butter is melted, 30 seconds to 1 minute.
- Remove the dish from the microwave and add the radishes, gently tossing to coat. Cover tightly with plastic wrap and use a sharp paring knife to poke 6 small holes in the top. Microwave on high for 5 minutes. Carefully uncover and give the radishes a stir. Cover again and microwave on high until the radishes are tender, about 5 additional minutes. Carefully uncover and stir the chives and honey into the radishes. Scoop the radishes into a serving bowl and pour any remaining butter over the top. Sprinkle with the pepitas and serve immediately.
Nutrition Facts : Calories 110, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 320 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 1 grams, Sugar 4 grams
SHAMES POPEYE'S RED BEANS & RICE
Made this last night and couldn't wait to login and share the love! After making this you may never drive for the fast food version again!!!! Great served with greens. Can be cooked without sausage for a lighter fare, but expect to lose a little of the savory flavor.
Provided by Tohaveaplan2
Categories One Dish Meal
Time 45m
Yield 8 Cups, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Start rice in a rice cooker.
- Saute onion and garlic in a pot in olive oil. Add smoke and ground/diced meats, give a spin around the pot to release juices and add beans, spices and water. Cover and cook on low 40 minutes When you next view their should be a broth in with the beans (if not add a little water and cook a few more minutes).
- Turn off burner and get out a hand masher. Mash the beans and meat mixture down and then grind the trapped beans around in a circle. When 2/3 of the mix is smooth spoon over rice and serve.
Nutrition Facts : Calories 802.7, Fat 14.6, SaturatedFat 4.2, Cholesterol 51.2, Sodium 1028.5, Carbohydrate 129.6, Fiber 17.8, Sugar 2.4, Protein 36.9
RED BEANS AND RICE
Every Monday, you can find a pot of red beans and rice cooking in someone's kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson's house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.
Provided by Kim Severson
Categories side dish
Time 6h30m
Yield About 12 cups
Number Of Ingredients 16
Steps:
- In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
- In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
- Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
- Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
- Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 18 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams
ALL-DAY RED BEANS & RICE
My family loves New Orleans-style cooking, so I make this authentic dish often. I appreciate how uncomplicated it is. And its smoky ham flavor is scrumptious. -Celinda Dahlgren, Napa, California
Provided by Taste of Home
Categories Dinner
Time 8h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sort beans and rinse in cold water. Place beans in a 3-qt. slow cooker. Add 4 cups water; cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add the ham hocks, onion, garlic, cumin and remaining water. Cover and cook on low for 8-10 hours or until beans are tender., Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to slow cooker; discard bones. Stir in the tomato, pepper and salt; cover and cook on high for 30 minutes or until pepper is tender. Serve with rice. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 297 calories, Fat 7g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 441mg sodium, Carbohydrate 50g carbohydrate (3g sugars, Fiber 12g fiber), Protein 17g protein
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
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.
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