FRIED RED BEANS AND RICE FRITTERS
I recently came across a recipe similar to this in a magazine and couldn't resist changing it up to suit my taste. The panko bread crumbs give them a crisp crunch on the outside but when you take a bite...the surprise inside is creamy red beans and rice. I entered them in the rice cooking contest at the 2011 Texas Rice Festival...
Provided by Melissa Dommert
Categories Other Appetizers
Time 30m
Number Of Ingredients 22
Steps:
- 1. Mix together red beans, cooked rice, green onions, ham, 4 tablespoons bread crumbs, eggs, black pepper and cajun seasoning to form a tight mixture.
- 2. Form mixture into small hushpuppy size balls, pressing FIRMLY together to hold their shape. Chill for an hour or so or even overnight.
- 3. Whisk milk and remaining egg to make an egg wash.
- 4. Gently roll balls first in flour, then coat with egg wash and roll in remaining 1 cup bread crumbs to which cajun seasoning has been added.
- 5. Heat vegetable oil to 360-375 degrees and fry until golden brown. Drain on paper towels, sprinkle with salt and serve with Cajun Dipping Sauce (prepared tartar sauce or Ranch dressing could also be used).
- 6. For Cajun Dipping Sauce: Combine all ingredients and refrigerate until serving time.
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
CREOLE RED BEANS AND RICE
This is a great Creole dish, and this is a good recipe. I usually have a bowl or two when we go to Louisiana. Very filling, and pocketbook friendly. Make sure you have a Louisiana hot sauce on the table so each one can "heat" it up. NOTE: There is a difference between Kidney Beans and Red Beans. The smaller red beans are similar to black beans, in that they never get truly soft. I recommend using Kidney Beans in this recipe.
Provided by Miss Annie
Categories One Dish Meal
Time 18h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Soak kidney beans overnight.
- Pour out water and add 3 quarts fresh water.
- Chop onion, bell pepper, celery and garlic.
- Add to beans.
- Add salt, pepper and Creole seasoning.
- Cover and cook on low heat 4 hours.
- Cut smoked sausage in 1 1/2-inch rounds.
- Add to beans and cook 45 minutes.
- Stir beans occasionally while cooking.
- Rice: Bring 2 cups water and 1 tablespoon margarine to boil.
- Add 1 cup rice; cover and simmer on low until water steams away.
- Serve Red Beans over hot, steaming rice.
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