Nawlins Red Beans And Rice Recipes

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N'AWLINS RED BEANS AND RICE



N'Awlins Red Beans and Rice image

This is a really easy red beans and rice recipe. For the best flavor, make sure you use popcorn rice. Also, take the long route and use the dried beans....don't substitute canned. The long cooking time is what adds the wonderful flavor. Sit down, put on some Mardi Gras beads and enjoy! Remember, 1 hour of the prep time is just soaking the beans....no real work!!

Provided by Lynette ! @breezermom

Categories     Pork

Number Of Ingredients 15

16 ounce(s) package dried red or pink kidney beans (i prefer pink!)
1 1/2 pound(s) smoked sausage (conecuh preferred) cut into 1/4 inch slices
1/2 pound(s) smoked ham hock, cut in half
1/4 cup(s) vegetable oil
3 - celery ribs, diced
1 medium yellow onion, diced
1 - green bell pepper, diced
3 - bay leaves
3 clove(s) garlic, chopped
2 tablespoon(s) cajun seasoning, salt free
1 teaspoon(s) kosher salt
1 teaspoon(s) dried thyme
1 teaspoon(s) ground black pepper
3 package(s) 32 ounce chicken broth, low sodium
- hot cooked basmati (popcorn) rice

Steps:

  • Place beans in a large Dutch oven; add water 2 inches above beans. Boil 1 minute; cover; remove from heat, and let stand 1 hour. Drain.
  • Cook sausage and ham in hot oil in Dutch oven over medium-high heat 8 to 10 minutes or until browned. Drain sausage and ham on paper towels, reserving 2 tablespoons drippings.
  • Add celery and next 8 ingredients to the drippings. Cook over low heat, stirring occasionally, for 15 minutes.
  • Add broth, beans, sausage, and ham to Dutch oven. Bring to a simmer. Cook, stirring occasionally for 2 hours or until the beans are tender. Discard the ham hock and bay leaves.
  • Serve over hot popcorn rice. Enjoy!!

AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

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

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white 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.

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

AUTHENTIC NEW ORLEANS RED BEANS AND RICE



Authentic New Orleans Red Beans and Rice image

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

Provided by Matt

Categories     Side Dish     Rice Side Dish Recipes

Time 5h30m

Yield 10

Number Of Ingredients 15

1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups cooked white rice

Steps:

  • Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
  • Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
  • Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 44.1 g, Cholesterol 44.5 mg, Fat 20.5 g, Fiber 12.1 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 861.3 mg, Sugar 2.9 g

NEW ORLEANS-STYLE RED BEANS AND RICE WITH SAUSAGE FULCHER



New Orleans-Style Red Beans and Rice with Sausage Fulcher image

Provided by Rebecca Fulcher

Categories     Bean     Garlic     Onion     Rice     Sausage     Celery     Winter     Gourmet     Georgia

Yield Serves 6 to 8 as a main course

Number Of Ingredients 18

1 pound dried red kidney beans, picked over
1 pound smoked link sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices
1 large onion, chopped
2 pale-green inner celery ribs (with leaves), chopped
4 garlic cloves, minced, or to taste
6 cups water
4 bay leaves
1 tablespoon dried thyme, crumbled
2 teaspoons dried oregano, crumbled
1 teaspoon Tabasco
3/4 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground white pepper, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon cayenne, or to taste
2 teaspoons salt, or to taste
Accompaniment: white rice

Steps:

  • In a bowl soak beans in water to cover by 2 inches overnight. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
  • Remove 1 cup bean mixture and mash to a paste. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes. Serve bean mixture with rice.

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