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
RED BEANS AND RICE WITH ANDOUILLE SAUSAGE
Red Beans and Rice with Andouille Sausage is a savory meal that makes any dinner a great one.
Provided by Paula Deen
Categories comfort food Family Supper International
Time 20m
Yield 8
Number Of Ingredients 15
Steps:
- In a large pot or a Dutch oven, heat the fat, lard or oil over medium-high heat. Add the sausage and cook until golden, 5 to 7 minutes. Add the onion, bell pepper, celery, and garlic. Cook, stirring, until softened, 5 to 7 minutes. Stir in the cumin and thyme and cook for 1 minute.
- Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches. Bring the mixture to a boil. Immediately reduce to a simmer, cover, and cook for 1 ½ hours. Uncover and simmer until the beans are tender and the sauce has thickened, 30 to 45 minutes, adding more water if necessary. Remove and discard the bay leaves. Serve over the rice, topped with the scallions. Garnish with the parsley.
RED BEANS AND RICE WITH SAUSAGE
This easy gluten-free Red Beans and Rice with Sausage is an easy one pot meal perfect for busy weeknights!
Provided by Annie Holmes
Categories Main Dish
Time 45m
Number Of Ingredients 15
Steps:
- Heat a large pot or dutch oven with a lid to medium heat. Lightly spray pot with cooking spray and place sliced sausage in skillet.
- Cook sausage for 2-3 minutes until browned.
- Add olive oil, chopped onion, peppers and garlic and let cook stirring occasionally for 5 minutes.
- Add drained and rinsed beans and the undrained tomatoes with green chilis.
- Add spices, broth and bay leaves (if using)
- Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.
- 15 minutes before serving, add in the rice, stir well and cover.
- Stir well and fluff rice.
Nutrition Facts : Calories 410 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 17 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 cup, Sodium 1393 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
SPICY RED BEANS WITH CHICKEN AND ANDOUILLE SAUSAGE
This recipe came to The Times in a 2012 article about cooking in a bean hole, a classic method of outdoor cooking popular in Maine. Here's how it works: Dig a hole big enough for the pot you're planning to cook in, then build a fire of hardwood logs in it. Drop a dozen or so rocks into the fire once it's started. When the wood has burned down to embers, remove the rocks using barbecue gloves, put your pot of presoaked beans into the embers, drop the rocks around and on top of the pot, cover everything with dirt and walk away. Come back in about eight hours, and your beans should be ready. Not in the mood to dig a hole in your backyard? No worries. These spicy New Orleans-style red beans with chicken and andouille sausage can just as easily be made in your oven. The slightly sweet creaminess of the beans and the richness of the chicken temper the sharp heat of the andouille sausage and red pepper flakes. Serve over a pile of snowy white rice alongside an ice-cold beer.
Provided by John Willoughby
Categories dinner, project, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drain and rinse the soaked beans and heat the oven to 350.
- Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the chicken thighs and brown well, 4 to 6 minutes. Remove the thighs, add the sausage to pot and brown well, another 4 to 6 minutes. Remove the sausage. Add the onion, bell pepper and celery and sauté, stirring occasionally, until tender, 5 to 7 minutes.
- Add the garlic and sauté, stirring frequently, 1 minute. Add back the thighs and sausage along with the beans, filé powder if using, red pepper flakes, salt and pepper and enough water to cover. Stir well and bring the mixture to a simmer.
- Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 30 grams, Carbohydrate 52 grams, Fat 49 grams, Fiber 20 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 840 milligrams, Sugar 3 grams, TransFat 0 grams
RED BEANS AND RICE WITH SAUSAGE
This recipe was given to me by my sister. It's a hearty dish, and wonderful for the cold winter months. To make a little meatier, I cut up a small ham steak in cubes and add the cubed ham the last 20 minutes. Serve over cooked rice.
Provided by Donna Gandy
Categories Side Dish Rice Side Dish Recipes
Time 11h30m
Yield 8
Number Of Ingredients 12
Steps:
- Pick over the dried beans, and soak them in water overnight.
- The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
- Stir in the smoked sausage, simmer for 20 more minutes, and serve.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 12.2 g, Cholesterol 55.6 mg, Fat 23.6 g, Fiber 3.9 g, Protein 20.2 g, SaturatedFat 8.3 g, Sodium 1449.8 mg, Sugar 2.7 g
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
AUTHENTIC AND QUICK RED BEANS AND RICE (WITH ANDOUILLE SAUSAGE)
I modified this from an authentic Louisiana Red Beans & Rice recipe because I didn't have time to soak dried beans. This still has all the flavor, but is faster since it uses canned beans. A nice touch is to use both light and dark kidney beans and to crumble some sausage into the mix. People will ask you for the recipe for this one!
Provided by Slicey
Categories Stew
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Heat one cup of water and soak bay leaves in the water for at least 30 minutes.
- In a large skillet, heat olive oil over medium heat. Add diced celery and cook 1-2 minutes. Then add diced Onion, bell pepper, and garlic and cook 3-4 minutes.
- Transfer vegetables to large stock pot. Drain kidney beans, reserving some of the liquid, and add beans to pot. Add one can of diced tomatoes (with liquid) to stock pot. Remove the bay leaves from the hot water and add the seasoned liquid to the pot. (If the bay leaves have not soaked long enough, you can add them later). If additional liquid is needed, add some of the reserved liquid from the beans or a small amount of water.
- In the same skillet you sauteed vegetables in, add Andouille sausage and cook over medium heat. You can slice the sausage then cook it or cook whole sausage then let cool and slice.
- Add cayenne pepper, thyme, sage, parsley, and Cajun seasoning to the stock pot with the beans and vegetables. Bring to a slight boil, and then reduce heat to medium-low. Simmer for 1 hour.
- Stir cooked sausage into beans, and continue to simmer for 30 minutes. At this point, you can add Goya brand Sofrito (a sauce used to season soups and stews) or 1 packet Sazon Goya (a seasoning packet that contains MSG) if desired. You can find Goya products in the Mexican food aisle of the grocery store.
- Add additional water, salt, pepper, or Creole seasoning to taste, if needed.
- Meanwhile, prepare the rice. In a saucepan, put 1 Tablespoon butter, and 2 cups water for every one cup dry rice and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Serve beans over steamed white rice. Serve Louisiana Hot Sauce at the table, if desired.
RED BEANS WITH ANDOUILLE SAUSAGE
This budget-friendly Southern supper is just right for fall. Andouille is a spicy Cajun pork sausage. As an alternative, you can use kielbasa or another type of smoked sausage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- In a large saucepan, heat oil over medium. Add andouille; cook until fat is released and sausage is slightly golden in spots, 10 to 12 minutes. Using a slotted spoon, transfer to a plate. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add beans and 4 1/2 cups water; bring to a boil. Reduce to a simmer, partially cover, and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary. Stir in andouille and heat through; season with salt and pepper.
Nutrition Facts : Calories 618 g, Fat 23 g, Fiber 20 g, Protein 41 g
EASY RED BEANS & RICE WITH SAUSAGE
This recipe is a one dish meal. It's so easy to throw together and the cooking time just depends on the kind of rice you use. The flavor is great and this is easy to modify should you need to.
Provided by T-Logan
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut sausage into 1/2 inch pieces.
- Lightly brown.
- Add vegetables.
- Simmer 5-7 minutes.
- Add remaining ingredients and bring to a boil.
- Reduce to simmer, cover with a tight fitting lid, and cook until rice is done.
- **NOTE** The cayenne seasoning mentioned is NOT straight cayenne pepper. Try one of the seasonings such as Tony Cachere's or Emeril's cajun seasoning. Sorry for any miscommunication.
Nutrition Facts : Calories 510.2, Fat 22.8, SaturatedFat 7.4, Cholesterol 46.3, Sodium 1125.7, Carbohydrate 52.6, Fiber 9.9, Sugar 3.6, Protein 22.4
CHEF JOHN'S RED BEANS AND RICE
Any time someone asks the question, 'What exactly is soul food?' the answer should always be 'a comforting bowl of red beans and rice.' Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.
Provided by Chef John
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 3h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
- Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
- Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.
Nutrition Facts : Calories 541.5 calories, Carbohydrate 62.9 g, Cholesterol 46.4 mg, Fat 20.5 g, Fiber 10.1 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1384 mg, Sugar 3.6 g
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