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
EASY RED BEANS AND RICE
Traditionally a dish that takes all day, this simplified version of the Louisiana classic can be ready in a little over an hour. Easy Red Beans and Rice is the ultimate budget, pantry and freezer-friendly dish that really satisfies!
Provided by By: Carol | From A Chef's Kitchen
Categories Main Course Pork
Time 1h15m
Number Of Ingredients 17
Steps:
- Heat canola oil in a Dutch oven or other heavy pot over medium-high heat. Add the onion, reduce heat to medium and cook 5-7 minutes, stirring often until the onion is beginning to soften.
- Add the green bell pepper and celery. Continue cooking another 5-7 minutes stirring often or until all the vegetables are softened.
- Add the garlic, Cajun seasoning, thyme and bay leaf. Cook briefly, 10-15 seconds.
- Add the sausage and cook that briefly, 10-15 seconds.
- Add the tomato sauce, water from rinsing the can, broth, beans and Worcestershire.
- Bring to a boil, reduce heat to low and simmer 25-30 minutes or until thickened.
- Add salt, black pepper and hot sauce to taste. Add chopped fresh parsley. Serve over hot, cooked rice.
Nutrition Facts : ServingSize 1, Calories 396 kcal, Carbohydrate 29 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 330 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g
RED BEANS AND RICE, I DARE YOU
I call this Red Beans and Rice I Dare you because I dare anyone to tell the difference between this recipe and Popeyes famous red beans and rice. And what's really surprising is how easy it is to make using only a minimal amount of ingredients....my guess is, you'll love it. When I first tried to duplicate Popeyes red beans and rice it took several tries, because I was making it more complicated than I needed, one thing, it does take awhile to cook, but oh so worth it...the final result is, you'll be making it often.
Provided by Pureyum
Categories Beans
Time 4h15m
Yield 4-6 cups, 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 531.5, Fat 18.6, SaturatedFat 6.7, Cholesterol 42.1, Sodium 1320.1, Carbohydrate 64.5, Fiber 15.5, Sugar 1.3, Protein 26.8
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
More about "red beans and rice i dare you recipes"
RED BEANS AND RICE - DAMN DELICIOUS
From damndelicious.net
4.9/5 (355)Total Time 1 hrServings 6
NEW ORLEANS–STYLE RED BEANS AND RICE RECIPE
From seriouseats.com
Ratings 28Calories 570 per servingCategory Mains
LOUISIANA STYLE RED BEANS AND RICE RECIPE - BUDGET BYTES
From budgetbytes.com
THE BEST RED BEANS AND RICE RECIPE | SOUTHERN …
From diethood.com
COPYCAT POPEYES RED BEANS AND RICE RECIPE - MSN
From msn.com
AUTHENTIC CAJUN RED BEANS AND RICE RECIPE (NO SOAK)
From thespicegirlkitchen.com
BEST NEW ORLEANS RED BEANS AND RICE RECIPE - FOOD52
From food52.com
AUTHENTIC LOUISIANA RED BEANS AND RICE - LET'S EAT …
From letseatcuisine.com
THE BEST EASY RED BEANS AND RICE RECIPE - A SPICY …
From aspicyperspective.com
RED BEANS AND RICE RECIPE | BON APPéTIT
From bonappetit.com
RED BEANS AND RICE TO FEED A CROWD - DELICIOUSLY PLATED
From deliciouslyplated.com
RED BEANS AND RICE - JO COOKS
From jocooks.com
NEW ORLEANS RED BEANS AND RICE RECIPE - THE …
From theseasonedmom.com
RED BEANS AND RICE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
RED BEANS AND RICE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
RED BEANS AND RICE (QUICK & EASY CANNED BEANS …
From bakeitwithlove.com
RED BEANS & RICE WITH SAUSAGE | THE SPLENDID TABLE
From splendidtable.org
RED BEANS AND RICE (LOUISIANA-STYLE RECIPE) - INSANELY …
From insanelygoodrecipes.com
AUTHENTIC LOUISIANA RED BEANS AND RICE - LAUREN FROM SCRATCH
From laurenfromscratch.com
SOUTHERN RED BEANS AND RICE | I HEART RECIPES
From iheartrecipes.com
THE BEST MEXICAN RICE AND BEANS YOU’LL EVER MAKE - EPICURIOUS
From epicurious.com
RED BEANS AND RICE - CAFE DELITES
From cafedelites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love