Red Beans And Rice Weeknight Recipes

SUNNY'S EASY RED BEANS AND RICE

Steps:

• Add the olive oil and sausage to a Dutch oven over medium heat. Cook, stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3 to 5 minutes. Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grinds of black pepper (more than usual!). Cook, stirring, until the veggies are tender and the celery and onion are translucent and beginning to brown, 3 to 5 minutes. Stir in the beans and their liquid, garlic and ham hock.
• Add 1 cup water and bring to a boil. Lower to a simmer, then cover and cook until the beans are very tender, about 30 minutes. Serve over white rice with a shake of hot sauce.

RED BEANS AND RICE

Steps:

• Boil 1 cup water, 2 cups brown rice, and 1/2 tsp salt in a dutch oven or medium sized pot for 5 minutes. Reduce heat and let simmer until rice is finished cooking. Stir occasionally to fluff rice. Drain off any excess water.
• In a large dutch oven over medium heat or pressure cooker, add 1 tbsp olive oil and cook the sausage until brown, about 5 minutes.
• Remove the sausage from the pot, leaving the oil.
• Add the large chopped onion, 1/2 cup Cajun seasoning, 1/4 tsp salt, and 1/4 tsp black pepper. Saute for about 2 minutes or until onions are translucent.
• Add the 1 tbsp minced garlic, 1 large stalk of celery, and large bell pepper and cook for about 3 minutes.
• Add the sausage and stir well.
• Add 2 cups of water, 1 tbsp basil, 1 tsp parsley, 1 tsp thyme
• Rinse and drain the canned kidney beans. Add them to the pot and stir it all together.
• If using the pressure cooker, seal it and cook on high for 35 minutes. When finished, release the steam slowly- it should take about 15 more minutes. If using a dutch oven, bring to a boil then reduce heat to medium and let simmer for 35 minutes. It's ready when you can easily mash the beans.
• When the beans are tender mash some of them with a wooden spoon to add creaminess.
• Serve Beans over 1/2 cup rice and season with hot sauce if desired. Top with fresh parsley and chopped scallions.

WEEKNIGHT RED BEANS AND RICE

Steps:

• Heat 1 tbsp oil or butter in medium non-stick pan (that has a lid).
• Add rice and stir in the hot oil until most of the kernels are opaque.
• Add water and bring to a boil.
• Reduce to a simmer, cover, and cook for 15 minutes.
• (If using brown rice, increase water and cooking time slightly) Meanwhile dice vegetables.
• Heat 2 tbsp oil or butter in a large non-stick pan or Dutch oven.
• Add the diced onion, bell pepper, celery and garlic.
• Saute until tender.
• Add the sliced turkey smoked sausage and saute until heated through and slightly browned.
• Add pepper, seasoning and bay leaf.
• Continue to stir and saute for about three minutes.
• Add diced tomatoes and canned beans (do not drain).
• Add salt, pepper and hot sauce to taste.
• Simmer about 15 minutes, then remove bay leaf.
• Place about 3/4 cup rice in the bottom of a soup bowl.
• Cover with red bean mixture.
• Serve with French bread and pass more hot sauce.

EASY RED BEANS AND RICE

Steps:

• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

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.

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.

RED BEANS AND RICE

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.