Red Beans And Rice Louisiana Style 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.

LOUISIANA RED BEANS AND RICE

Steps:

• 1.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. 2.Cook sausage, stirring constantly until no longer pink, about 5 minutes. 3.Add remaining ingredients, and water if necessary to thin out mixture. 4.Simmer for about 15 minutes, stirring occasionally. 5.Serve over cooked rice. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

RED BEANS AND RICE, LOUISIANA-STYLE

Steps:

• Put the beans and ham hocks in a large bowl and add cold water to cover, to a level about two inches above the tops of the beans. Cover and let stand overnight.
• Drain the beans and ham hocks, reserving the water in which they soaked. Put the beans and ham hocks in a kettle. Add enough additional water to the soaking water to make eight cups. Add the water to the beans and ham hocks. Bring to the boil and cook, uncovered, two hours, stirring occasionally from the bottom.
• Meanwhile, heat the oil in a skillet and add the garlic, onions, green peppers and celery. Cook, stirring, until the mixture is wilted. Add this to the beans. Add the parsley, cayenne pepper, bay leaf, thyme, Tabasco sauce, sugar, salt, pepper and tomatoes.
• As the beans cook, preheat the broiler to high. Place the sausage pieces on a rack and cook about 10 minutes, turning often. Add the sausage pieces to the beans for the last 30 minutes of cooking.
• Scoop out about one cup of the beans and their liquid and put them in a food processor or electric blender. Blend thoroughly. Return this mixture to the beans. Remove the bay leaf.
• Spoon one serving of rice into each of eight hot soup bowls. Cover with beans. Sprinkle with chopped scallions and serve with a little hot vinegar on the side, to be added, if desired, according to taste.

LOUISIANA RED BEANS AND RICE

Steps:

• Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
• Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.
• Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.

LOUISIANA-STYLE RED BEANS & RICE WITH BRAISED KALE

Steps:

• • Wash and dry all produce. • Halve, core, and finely dice bell pepper. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Drain and rinse beans. Remove and discard any large stems from kale.
• • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• • While rice cooks, heat a drizzle of oil in a medium pot over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened, 4-5 minutes. • Stir in scallion whites and half the garlic; cook until fragrant, 30 seconds. • Stir in tomato paste, paprika, celery salt, and Blackening Spice. Cook until thoroughly coated, 30 seconds more.
• • Add beans to pot with aromatics; cook, stirring, until combined. Add 2 stock concentrates (4 for 4 servings) and ½ cup water (¾ cup for 4). Bring to a simmer, then reduce heat to medium low. • Cook, stirring occasionally, until thickened, 8-10 minutes. Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper. TIP: If stewed beans are too thick, add another splash of water.
• • Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add remaining garlic and cook until fragrant, 30 seconds. • Stir in kale, ¼ cup water (1⁄3 cup for 4 servings), and remaining stock concentrates. Cook, stirring occasionally, until liquid has evaporated and kale is wilted and tender, 5-7 minutes. • Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper to taste.
• • Fluff rice with a fork; season with salt and pepper. • Divide rice, stewed beans, and kale between bowls. Dollop beans with sour cream. Drizzle with hot sauce to taste. Sprinkle with scallion greens and serve.

LOUISIANA RED BEANS AND RICE

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low until vegetables are tender, 3-4 hours. , Stir before serving. Remove bay leaf. Serve with green onions and rice. Freeze option: Discard bay leaf and freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE

Steps:

• Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
• Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

SPICY BLACK BEANS AND RICE

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in large saucepan, heat oil over medium heat. Add garlic, oregano and red pepper flakes; cook 1 to 2 minutes, stirring frequently.
• Stir in beans; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors. Serve over rice; sprinkle with bell pepper.