Red Beans And Smoked Neckbones Over Rice Recipes

RED BEANS AND SMOKED NECKBONES OVER RICE

Red Beans and Smoked Neckbones over Rice image

My husband use to always tell me to ask my friend Carmen to make beans and rice and I told him I can make it and he yeah right, well guess what I not only made it my way but I sent my friend some so now they both be asking me too make it instead of her.

Provided by irene BETHEL

Categories Pork

Time 2h10m

Number Of Ingredients 7

Ingredients

2 can(s) pink beans
2 large potatoes
1 pkg smoked neckbones
1/2 c stir fry peppers
1 pkg small sazon goya seasoning
1 tsp goya adobo
2 c rice (yellow or white)

Steps:

1. Boil neck bones until very tender add pink beans and continue boiling. Cut potatoes in to small squares add to pot.
2. Then you mix in the stir fry peppers and the Sazon Goya seasoning and the Goya Adobo into the pot, let it boil on low as the potatoes get soft then the sauce of the mixture will start to thicken
3. Cook rice as it say on package, When done pour beans and neckbone mixture over cooked rice and serve.

SMOKEY RED BEANS AND RICE

Smokey Red Beans and Rice image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

8 ounces dried red beans
3 cups chicken stock
2 cups beef stock
1 onion, chopped
1 small smoked ham hock
1/2 green bell pepper, chopped
2 tablespoons minced garlic
1 tablespoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon grapeseed oil
1/2 pound smoked sausage, diced
Steamed white rice, for serving

Steps:

In a large Dutch oven over medium heat, add the beans, chicken and beef stock, onions, ham hock, green pepper, garlic, salt, black pepper and cayenne. Stir and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours.
In a medium saute pan over high heat, add the grapeseed oil. When the oil is hot, add the smoked sausage and brown evenly for 2 to 3 minutes. Add the sausage to the pot with the beans. Continue simmering the beans until tender, about 20 minutes more. Transfer to a serving bowl and serve over hot rice.

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