RED BEANS AND RICE
"I'm originally from Honduras, where beans are served in different variations for breakfast, lunch and dinner," relates Carin Perkins of Waukesha, Wisconsin. "This bean and rice dish has been enjoyed by my family for generations. It's not spicy but gets nice flavor from the cilantro and cumin.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute the onion, green pepper and garlic in oil until tender. Add cilantro; cook and stir until wilted, about 1 minute. Stir in the beans, salt, cumin and pepper. Cover and simmer for 10-15 minutes. Serve over rice.
Nutrition Facts :
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
RED BEANS AND RICE
Provided by Emeril Lagasse
Categories main-dish
Time 2h50m
Yield 8 servings
Number Of Ingredients 18
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.
RED BEANS AND RICE FOR TWO
From Betty's Soul Food Collection... Ready, set, go! With 10 minutes of prep and 5 minutes of cooking, this dish is sure to warm the soul.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in remaining ingredients except rice and tomato. Cook, stirring occasionally, until mixture is hot.
- Serve with rice. Top with tomato.
Nutrition Facts : Calories 475, Carbohydrate 104 g, Cholesterol 0 mg, Fiber 18 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1440 mg
QUICK RED BEANS AND RICE
Quick, easy approximation of Louisiana-style red beans and rice. Just before serving, sprinkle with smoked salt or a little liquid smoke. Serve atop brown rice with more hot sauce at the table.
Provided by coldweatherkim
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large nonstick pot over medium-high heat.
- Place onion and garlic into a food processor and pulse on and off to mince. Add to the heated pan. Chop bell pepper finely in the processor and add to pan. Repeat with the celery.
- Stir vegetables well and add 2 tablespoons water. Cook until soft, 6 to 10 minutes.
- Place 1/2 of the beans and tomatoes into the food processor. Process until all beans are coarsely chopped, just short of pureed.
- Stir the blended beans, whole beans, remaining tomatoes, hot sauce, thyme, oregano, smoked paprika, salt, black pepper, and cayenne. Cover tightly, reduce heat to lowest setting, and cook until flavors combine at least 30 minutes. Stir every 5 or 10 minutes.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 40.1 g, Fat 1 g, Fiber 14.5 g, Protein 12.5 g, Sodium 1013.7 mg, Sugar 3 g
MY RED BEANS AND RICE
This is the creamy red beans and rice everyone asks me to make.
Provided by Kelly Hughes
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 12h5m
Yield 6
Number Of Ingredients 16
Steps:
- Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice.
- Heat butter in a skillet over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add sausage, ham, and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned, about 10 minutes. Stir drained beans into sausage mixture.
- Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
- Stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher. Simmer, uncovered, until thickened and beans are tender, about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 80.5 g, Cholesterol 27.4 mg, Fat 9.3 g, Fiber 21.8 g, Protein 26.8 g, SaturatedFat 3.9 g, Sodium 2123.8 mg, Sugar 7.8 g
RED BEANS AND RICE
With red kidney beans, rice, cheese and plenty of spices, this recipe makes a nice version of a classic dish. It can be served as a main dish, and is quite good when accompanied by a salad and some crusty bread.
Provided by Melissa Cazun
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 45m
Yield 5
Number Of Ingredients 8
Steps:
- Cook the rice according to package directions.
- Place the ground beef in a large skillet over medium high heat. Saute for 5 to 10 minutes, or until browned and crumbly. Drain well and transfer meat to a large pot over low heat. Add the rice, beans, picante sauce, paprika, chili powder and crushed red pepper flakes. Stir well and let simmer for 20 minutes. Stir in cheese and let simmer for 10 more minutes.
Nutrition Facts : Calories 1123.3 calories, Carbohydrate 99.9 g, Cholesterol 173.6 mg, Fat 52.4 g, Fiber 12.4 g, Protein 58.5 g, SaturatedFat 25.8 g, Sodium 1573.7 mg, Sugar 4.8 g
More about "red beans and rice for two recipes"
RED BEANS AND RICE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (2)Total Time 50 minsCategory DinnerCalories 350 per serving
- Prepare the rice by combining the rice with 2 cups of water in a saucepan over medium heat. Bring to a boil, cover, reduce heat to low and let cook for about 20 minutes. Remove from heat, keeping rice covered and set aside.
- Add the onion, green bell pepper, and celery. Allow this to cook for about 5-6 minutes, until the veggies are just starting to get tender.
4 TASTY RED BEANS AND RICE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Debbie ColgrovePublished 2018-03-05Estimated Reading Time 3 mins
- Quick Red Beans and Rice. This easy recipe uses canned red kidney beans for a quick take on this classic. Bacon; the "holy trinity" of onions, bell peppers, and celery; andouille sausage (if desired), and seasonings make this a tasty weekday dinner.
- Red Beans and Rice With Ham and Sausage. This traditional recipe for red beans and rice with sausage or ham is a commitment. It takes three hours and 15 minutes to cook, though the preparation takes just 10 minutes.
- Louisiana Beans and Rice. This is a slightly different version of this concoction, made the Louisiana way. This one uses ham hocks only; you can add smoked sausage if you like.
- Southern Red Beans and Rice. You might be wondering what the difference is in Louisiana red beans and rice and Southern red beans and rice. This recipe turns up the heat with lots of crushed red pepper, cayenne pepper, and cumin.
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