Joes Coonass Red Beans Rice Recipes

RED BEANS AND RICE

Steps:

• Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
• In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
• 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. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
• Serve over rice and garnish with green onions.

CLASSIC RED BEANS N RICE

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand until beans are softened, 1-4 hours., Drain and rinse beans, discarding liquid. Return to Dutch oven. Add the water, ham hock, bay leaves and onion powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour., In a large cast-iron or other heavy skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to bean mixture. Simmer, uncovered, 1 hour. Discard bay leaves., Remove ham hock; allow to cool. Remove meat from bone; discard bone. Cut meat into bite-sized pieces and return to broth. Heat through. Serve with rice and, if desired, top with chopped fresh parsley.

AUTHENTIC LOUISIANA RED BEANS AND RICE

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.

CAJUN RED BEANS & RICE

Steps:

• Drain red beans, rinse and in a large soup pot combine the beans, and water. Bring to a boil and cook 45 minutes. Add all vegetables, shortening, tomatoes, and seasonings. Cook 1 hour, covered. Stir occasionally.
• Add sausage and cook 45 minutes, or until the beans are cooked.
• Serve with a few tablespoons of rice on top and (optional) dashes of "Louisania Hot Sauce".

JOE'S COONASS RED BEANS & RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• Combine onion, bell pepper, and garlic in bottom of crock pot.
• Rinse beans, and transfer to crock pot with 6 cups water. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning.
• Add sliced sausage into beans, and stir.
• Set crock pot for 8 hours slow cook time.
• Serve over cooked rice.

RED BEANS AND RICE

Steps:

• Generously coat the bottom of a large, heavy-bottom saucepan with oil. Add the onion and cook until it begins to soften, about 3 minutes. Add the bell pepper and celery. Cook, stirring occasionally, until the vegetables soften and the onions are translucent.
• Add the garlic, smoked paprika, cayenne, oregano, basil, thyme, salt and pepper and cook, stirring, for 1 minute more. Add the beans, ham hock and broth and simmer, partially covered, for 1 hour.
• Remove the ham hock from the pan but let the beans continue to cook. When the hock is cool enough to handle, take the meat off the bone, chop it into bite-size pieces and return it to the pan.
• Add the rice to the pan along with 1 cup water if more liquid is needed. Cook, tightly covered, until the rice is tender, about 20 minutes. Serve in bowls garnished with parsley.

E-Z RED BEANS & RICE

Steps:

• Rice:.
• Bring water to boil, add remaining ingredients and cook on medium low for 20 minutes.
• Beans:.
• Melt butter, lightly brown sausage.
• Add remaining ingredients. Simmer on medium low while cooking rice.

RED BEANS & RICE - MY RECIPE

Steps:

• Sort dry red beans to make sure all discolored beans and debris are removed. Rinse with cold water.
• In a medium sized pot add your beans, 3 cups of chicken stock and 3 cups of the water.
• Let soak at least 6 hours or over night in fridge.
• In a large sized pot add your olive oil and turn heat to Med-High. If using pork chop bones, add to the pot and cook on both sides for about 2 minutes each. I buy pork chops with the bone in at the store in bulk when on sale, and cut the bones out leaving a little meat on them for my soups and stews. Then I freeze the boneless chops after trimming them of fat.
• Add onions and bell peppers. Saute for about 3-4 minutes. Add garlic, creole seasoning, old bay, black pepper, cayenne and white pepper. Saute for another minute.
• Add bay leaves, thyme, oregano, and kosher salt. Add beans from the fridge (including all liquid they soaked in), and the 2 cups of water. Now is the time to add ham bone if not using pork chop bones.
• Stir and let come to a boil, then turn heat down to low and let simmer for at least 2 1/2 hours. I like to cook mine around 3 1/2. Or before bringing to a boil you can add to the crock pot and let cook for 6 hours on high.
• Make sure to remove bone(s) and bay leaves before serving. Taste to make sure has enough salt, and add some to taste.
• Serve with long grain white rice. I like to pack rice in a cup size ramekin (small cup size bowl)and then turn up side down onto plate, spooning beans around it. You can use chopped fresh parsley to garnish.
• To really liven up your meal buy some spicy smoked sausage like andouille, slice in half length wise and grill it up to serve on the side. Good with smoked veggie sausage too.
• I'm addicted to cheese, so I usually top mine with cheddar jack and eat with crusty whole grain bread. That's not the authentic way to eat it, but I sure do enjoy them that way.
• To make these totally veggie, just sub vegetable stock for the chicken and omit the pork bones. I've made it for friends with both veggie sausage and smoked tofu and they really enjoy it.

RED BEANS AND RICE, I DARE YOU

Steps:

• Cut summer sausage into 2" inch cubes, combine sausage, 2 cans Pinto beans, beef broth, garlic powder, onion powder, salt, pepper and cayenne in a 2 qrt. sauce pan. Bring to boil.
• Cover and continue boiling on meduim heat stirring occasionally until beans become soft, about 45 minutes to an hour.
• Remove from heat. Remove sausage chunks -- all the flavor will be boiled out of the sausage, so I use them for another recipe to fallow later.
• Return pan to stove, add third can of Pinto beans, cover and let simmer on low for about 3 hours.
• After 1-1/2 hrs, using a good masher, mash beans to a desired consistency, but don't mash all of them. Once you've reached a preferred consistency and juices are absorbed, just stir occasionally for the next 1-1/2 hours. to keep from scorching.
• Taste your creation, if you should feel there isn't enough smoke flavor you can always add a few drops of liquid smoke but not too much, I've always found liquid smoke tastes fake and can be overwhelming.
• The trick to good red beans and rice is to allow a long slow simmering, that's why the three hours, I've actually let is simmer for as much as 5 hours. You can expirement with it as you go. Add to prepared rice and enjoy.

CHEF JOHN'S RED BEANS AND RICE

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.

DUTCH OVEN RED BEANS AND RICE

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add celery, onion and green pepper; cook and stir until crisp-tender, 3-4 minutes. Add sausage; cook until browned, 2-3 minutes., Stir in broth, beans, rice, tomato paste, bay leaf, Cajun seasoning and cayenne pepper. Bring to a boil; reduce heat. Simmer, uncovered, until rice is tender and liquid is absorbed, 15-20 minutes, stirring occasionally. Discard bay leaf. If desired, serve with pepper sauce.

CHARISHMA'S AROMATIC MICROWAVE RED BEANS RICE

Steps:

• Put the contents of the package in a1 1/2 quart microwave casserole dish.
• Add 3 3/4 cups of hot top water.
• Stir well.
• Cover.
• Microwave on HIGH power level for 4 minutes 20 seconds.
• Uncover.
• Add the packet of Sazo'n Goya.
• Stir well.
• Cover.
• Microwave on HIGH power level for 17 minutes 40 seconds.
• Uncover.
• Mix well.
• Allow to stand, covered, for 5 minutes.
• Serve hot.

RED BEANS & RICE

Steps:

• Sort beans and rinse thoroughly.
• In a 5-quart pot combine beans, water, ham, onion, celery, and bay leaves.
• Bring to a boil; reduce heat, cover and cook for 1 1/2 hours or until beans are tender.
• Stir and mash some of the beans against the side of the pan.
• Add green pepper, garlic, parsley, thyme, salt (if needed), and black pepper.
• Cook uncovered over low heat until thick and creamy, and 30-45 minutes.
• Remove bay leaves before serving.
• Serve in bowls over hot cooked rice; have hot sauce like Crystal or Tabasco ready.

MAMA'S RED BEANS & RICE

Steps:

• Speed soak kidney beans by covering with water and bringing to rolling boil for 2-5 minutes. Cover, remove from heat, and let sit for an hour.
• Render fat from bacon or ham to coat bottom of dutch oven OR use about 2 Tabelspoons oil to brown andouille sausage.
• Once sausage is browned, remove from pan and set aside.
• In fat left over from sausage, saute onions, celery, carrots, and bell pepper until translucent and beginning to brown scraping up the fond from the sausage.
• Add the garlic and cook for an additional 2-3 minutes. DO NOT let the garlic burn!
• Add ham hocks and ham bone to the pot and cover with water.
• Bring to boil and simmer, covered, for 2 hours.
• Mix together in small bowl salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, thyme, and paprika; set aside.
• Once ham is falling off the bone and ham hocks are beginning to fall apart, remove about 2 cups of water/stock from the pot.
• Remove the bones and return the meat to the pot.
• Drain what liquid is left from the beans and dump beans into the ham and stock mixture.
• Dump browned andouille sausage into ham, bean, and stock mixture.
• Add spice mixture and bay leaves to the pot and mix in well.
• Cover and simmer for 1-2 hours.
• While simmering the beans, cook your favorite rice. You'll need at least 3-4 cups. My family really likes rice so I usually double that.
• Remove the bay leaves and any bone or skin pieces from ham hock.
• When ready to eat, if there still seems to be too much liquid on the beans, just ladle the excess liquid off. (I find that some days are just more humid and there's a lot of liquid, and some days there's hardly any.).
• Serve meaty bean mixture over the top of hot rice.
• If desired, use some good hot sauce on top. Enjoy!